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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)
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)
MiJin and Jen making authentic Korean kimchi Cabbage leaves mixed with fiery and sweet ingredients It fermented in this clay pot for one month in the fridge During cuisines of Asia, every student had to give a 10-15 minute live demo on a clas (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)
My mom and I made homemade turkey and chicken jerky. It is really easy to do, the dehydrating is what takes the longest (about 5 or 6 hours). It is a great snack and is not terribly bad for you. We used chicken and turkey tenders, but you can u (read full article)
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