Croissants, Crispins and special sauce
An occasional compendium of products I love… It occurred to me this morning as I was eating my perfectly baked buttery croissant fresh out of…
An occasional compendium of products I love… It occurred to me this morning as I was eating my perfectly baked buttery croissant fresh out of…
Back away from the bottled salad dressing at the super market. No, let me take that back. Get up close to one of those bottles…
Here is the story of how chicken and waffles became a thing. Back in the 1930s when jazz greats in Harlem finished their gigs for…
You have a winner when you find a recipe with basically four ingredients that just wows you. This carrot salad originally came to me from…
This is what happens when you are cleaning out your pantry and fridge. I don’t do this nearly often enough. Like right now in my…
I don’t know why there are intense debates about the best way to cook a steak. Some people think the grill is king. I used…
The textbook description of Hollandaise sauce is this: Hollandaise sauce is an emulsion of egg yolk and liquid butter, usually seasoned with lemon juice, salt,…
When a mother passes a treasured recipe down to her daughter, well, sometimes it’s a struggle to let go. I watched this first hand when…
I realize I’m in an global cuisine sort of mood right now. There is such a thing as too much sausage gravy. And every time…
I found myself today in a delightful conversation with Kenji, who works at Soy Bistro, a Korean restaurant, and is of Japanese descent about his…