Last night my friend Marcelo and I made orecchiette for Christmas Eve dinner. I roped Marcelo into making the pasta with me since individually crafting each piece of pasta is a bit time consuming if done alone. I made a simple pasta dough from semolina, high-gluten flour, and water; nothing else. After working the dough [Continue]
A few weeks ago I ordered a few new chocolate molds from Chocolat-Chocolat online. They seem to be of high quality, two from a French maker and one from a Chinese maker. I was itching to try them out, but did not have any couverture in the pantry. Luckily, it’s the holidays and Whole Foods [Continue]
There are few things in the world that I find more pleasant than snuggling up with the dog on the couch while delicious food creations are conjured in the kitchen, filling the house with wonderful scents.I had the pleasure of that experience the other night while Jef created this exquisite Thai curry soup. Infused with [Continue]
Ahhh, pizza. Who doesn’t love your thin crust, your melted cheese, and all of the wonderful toppings that are piled upon you? Pizza is so loved that you can get it almost anywhere in the world with any topping you can imagine. This flatbread is the perfect vehicle for just about any topping you desire. [Continue]
Such a fitting start, the beautiful French macaron: two smooth and delicate meringue-like rounds flavored however the chef pleases, usually made in some beautiful pastel color that reflects the flavor, and sandwiched with some wonderful, complementary flavored filling between. They are generally made either as standard three inch rounds or small [Continue]