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 […]
Food
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” […]
Short Rib, Chard Ribs, Eggplant, Yogurt
It might not look like it, but this dish’s inspiration and flavor is Lebanese. I love swiss chard ribs, those central stalks in each leaf […]
Cod, Lentils and Chips
This is loosely based on an Alinea dish that has something like 30 different components. The Alinea recipe combines flaky white sea bass with lentils, […]
Butternut Squash, Prosciutto, Toasted Butter Crumbs
It really is a challenge executing a “cheffy” dish with several components that I’ve developed. It’s especially tricky when I usually have one shot at […]
Aerated Scrambled Eggs
Classically, proper French style scrambled eggs are soft, light, fluffy and creamy. They do not much resemble the diner-style scrambled eggs we typically know and […]
Scallop Crudo and Citrus
There is a great selection of citrus fruit at this time of the year. For a nice dinner recently, scallops were the main star since […]