Paula Wolfert has a straightforward recipe for gnocchi in her Mediterranean Clay Pot Cooking book. At first glance I was not sure how the recipe would […]
Food
Beet and Citrus Cured Salmon
Salmon was the first meat I ever salt cured back when I got Ruhlman’s book Charcuterie. It’s one of the easiest of the cured meats […]
Labor Day Bocks and Brats
We were in San Antonio this past weekend, so I did not have much time to prepare a full-fledged barbecue spread. San Antonio was a fun […]
Yellow: Tomatoes, Saffron, Corn, Virtual Egg
A while back I was making a chicken stew that included saffron, a Tagine really. The saffron needed to soak and flavor a portion of […]
Virtual Egg
Of course it’s a gimmick, but it is so cool. It’s also great to see the look on your guests face when they bite into […]
Peaches and Cream, Streusel and Cherries
When I think of Texas fruits, two immediately come to mind, ruby red grapefruit and peaches. That’s fairly narrow thinking, since Texas is so huge […]
Modernist Cuisine Barbecue
Most probably assume that Modernist Cuisine only makes food that looks like foam or spheres or something extra fancy. Well, sure it has all those things, […]
Under Pressure: Calf’s Heart Confit, Toasted Pecans, Cherries, Baby Beets
If we are going to kill and eat animals, we really should try to utilize as much of the carcass as possible. Only eating the “good […]
Meghli – Lebanese Spice Pudding
I just recently became an uncle. My brother and his wife welcomed their first baby into the family. Problem is all that has happened several […]