French (green) Lentil Soup with Coconut Milk and Indian Spices This is based on a recipe I found using a google search for ingredients I have in my fridge that I did not… Continue reading
French-esque, One Pot, Hearty – Lentil & Chicken Stew Ok, so….I’m blown away. It looks like vomit, from many angles, but don’t let appearance fool you! This creation is based on a recipe… Continue reading
If you’re a novice bread baker with high aspirations of crafting beautiful loaves that are crusty on the outside, and are spongy and nonuniform on the inside, and who has tried attaining this… Continue reading
Sous vide chicken in curry sauce, 161° for 2.5 hours. First picture is the final product. Made the curry sauce, and enveloped the chicken in the sauce, before pouring into vacuum seal bags… Continue reading
Make your own herbed butter. Softened butter with fresh dill, parsley, garlic and s+p under a hand mixer.
Chicken Kiev. Panko and parsley/dill/garlic butter filling fried to beautiful crispy crunchiness and finished in the oven.
“‘He is an adventurer. He explores places that are not easy to go, and he is not afraid of that,’ said Remy Spengler, who helps Edwards run Le Laboratoire in Paris, an art… Continue reading
Synergy Flavors, an Illinois company that makes ingredients for ice cream, yogurt and other products, says its flavoring formulas currently number about 80,000, up sharply from around 13,000 in 2002. It has about… Continue reading
A Canadian scholar was unimpressed with the cookbooks available for people on food stamps in the U.S. So she decided to come up with her own set of tips and recipes for eating… Continue reading
At Girard, the servers will get inflated salaries, profit-sharing and health care benefits, so tipping is not necessary. I love the concept of this restaurant and how it mirrors modern HR practices and… Continue reading