What’s summer without the refreshing taste of a ripe and juicy watermelon? And what better way to enhance that summer time flavor with some refreshing infusions like basil, balsamic vinegar, and vodka? With a few simple ingredients and a chamber … [Continue reading]
A verrine is simply a small glass that contains a layered dish, usually an appetizer, salad, or dessert rather than a beverage. The artistry in these dishes lies in the beautiful patterns you can achieve through layering elements of different colors … [Continue reading]
It took me a long time to finally make the decision to buy an induction burner. They are expensive, bulky, and frankly do the same job that your stove top does, so it’s a difficult purchase to justify. That being said, I’m thrilled I did eventually … [Continue reading]
A good digital thermometer is really a must have in any cook’s home, whether they be amateur or professional, modernist or traditional. It ensures your meat and fish are cooked to the proper doneness and gets your oil to just the right temperature … [Continue reading]
This recipe is adapted from Todd Kelly of Cincinnati’s own Orchids in the Hilton Netherland Hotel. This dish is extremely easy and most of the preparation can be done well in advance, just leaving you with frying the beignets and plating the … [Continue reading]
Imagine standing in front of a book shelf full of cookbooks…your cookbooks. Some of them are old favorites with worn pages and red wine stains. Others might have been opened once, flipped through and then discarded because you had no idea where to … [Continue reading]
elBulli is without a doubt one of the best restaurants the world has ever seen and a driving force behind many advancements in cooking creativity and technology seen over the past 30 years. Ferran Adria has been described as the Picasso of the … [Continue reading]
I love the foods of Thanksgiving. Tons of warm and hearty flavors perfect for the cold and darkening days. This year, I wanted to try a bit of a modernist take on Thanksgiving so I created this six course tasting menu full of fall flavors. Try out … [Continue reading]
Tired of dry and flavorless turkey? Brining and then cooking turkey sous vide results in a juicy and flavorful piece of meat with no resemblance to the boring Butterball of past. Pairing this with a velouté based on chicken stock gives the dish a … [Continue reading]
The dough for these breadsticks is really versatile and can be used for pizza crusts, doughnut holes, and any other knotted bread shape. They are also extremely easy to make and are a great place to start if you've never made bread before. The … [Continue reading]