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A Modern Perspective on All Things Food and Drink
Everyone loves a PB & J and this is a very updated take on the classic sandwich. Once again, this is an attempt at making a recipe from the Alinea cook book. Therefore, I'm going to explain the process I went through to make it. Lets just say th (read full article)
I know what your thinking, is THAT bacon hanging from a string!? Yes it is. Everyone's fantasy has come true (or maybe just mine). I attempted to recreate this recipe from Chef Grant Achatz's book Alinea while in garde manger at the CIA. I only wish (read full article)
Since I did not have any stock, I made a quick stock with water, onion peels, carrots, garlic, and already cooked chicken 4 medium sized onions Thinly slice the onions into half moons It looks like a lot but will reduce to very little Halfway through (read full article)
Above are a bunch of pictures from sushi day at school. This is an extremely popular day at school and I think our class went above and beyond by producing a huge buffet. My favorite picture is the roll topped with avocado because it (read full article)
The layers make it look fantastic Here is a real crowd pleaser for an up-scale get together that looks like it takes a lot of time but can be thrown together in 15-20 minutes. It is a layered dip of lump crab meat, smashed avocado, and creme fraiche (read full article)
This is a really awesome recipe if you want to impress some company. Yes, this recipe takes quite a bit of time, but it is well worth it! Imagine the expression on your friends faces when they see you have made them this. The pasta dough is per (read full article)
In cuisines of healthy cooking at school I jumped at the opportunity to make the Mushroom Tofu Burger (I am far from a vegetarian but try to each like it at least a couple meals a week). Me of course being an overachiever, modified the recipe to mak (read full article)
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