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Recent Posts
- Modernist Cuisine: The Art and Science of Cooking
- Makin' whoopie: Red velvet whoopie pies with Italian brown butter and bacon buttercream
- Chai ho! The pleasures and perils of dining in India, part II
- Chai ho! The pleasures and perils of dining in India
- Moona Lisa: cooking with La Vache qui rit
- Lokum-motive: Turkish Delight, halva, dondurma and wondrous Istanbul
- Wingin' it: tofu, Buffalo-style
- Menu for Hope 5: An autographed copy of Ferran Adria's A Day at elBulli
- Green scream: brussels sprouts three ways
- Boysterous: Starfish's oyster po' boy and the quest for sustainability
- Seducktion: an afternoon at The Fat Duck
- Cryo-gem: liquid nitrogen ice cream and marshmallows Alaska
- Rise up! Donut soufflés, donut ice cream, and coffee and donut macarons
- Nosh In My Backyard, Part II: el Bulli's rose petals in tempura, sardines wrapped in grape leaves, and a bowl of cherries
- 65 degrees of coagulation: Hervé This, Maxim, and the perfect hardboiled egg
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