There are so many intriguing dishes with familiar and odd flavor combinations in Mugaritz, the book about the cuisine of Chef Andoni Luis Aduriz. There […]
Author: Elie
Roasted Teal with Delicata Squash, Farro and Spiced Red Wine Sauce
About a month or so ago I finally got all my plans in order and booked a hunting trip with a local guide to see if […]
Bouchon Bakery: Pain de Campagne
It’s been a couple of years or so since I posted a gratuitous bread post and picture on my little corner of the web. This […]
Modernist Cuisine: PB&J Gelato
This is a vegan gelato and I was going to label this entry as Vegan PB&J Gelato, but somehow this misses the point and emphasizes […]
French Laundry: Chocolate Cakes and Gelato with Toasted Hazelnuts and Syrup
I love it when a book never disappoints, whether I am doing a complete verbatim recipe or in this case using it for a template […]
Fig Leaf Salmon, Grilled Leeks Vinaigrette and Red Wine Sauce
I’ve had a fig tree in my back yard for the past eight or nine years maybe. I also first heard or read about wrapping […]
Modernist Cuisine: Pastrami and Bresaola
Much has been written in the blogsphere about the MC pastrami made from short rib or even better, beef cheek. Just Google it and you’ll […]
Thai Curry Pork, Forbidden Rice and Watermelon
Thai curries are one of my favorite south Asian foods that I don’t cook as much as I should. Every time I make it at […]
Sticky Toffee Pudding, Rum Ice Cream, Caramel
Sticky Toffee Pudding, a classic British dessert, has quickly become one of our favorite sweet dishes. The first time we tried it was at Feast […]
Yogurt Flatbreads with Barley and Mushrooms
This delicious vegetarian dish comes from Yotam Ottolenghi’s book Plenty. The chef is much better known in the UK where he runs a chain of “deli” […]