Spring means baby animals frolicking through green pastures. The smell of a field after the rain. And a return to lighter food with a focus on fresh ingredients. Searching for something a little fancier than the traditional Easter ham, recipes for stuffed leg of lamb seemed appropriate, but none was exactly what I wanted. After…
After the snow melted, two inches of green sprouted from amidst the wood chips. The first signs of daffodils appeared in Central Park. A sure sign that warmer weather was on the way. Sadly, the farmer’s market wasn’t yet at full capacity and continued to sell only kale. But the grocery store offered a more…
Next on the list in my continued effort to make use of my Modernist Cuisine cookbook: steak. These recipes seemed to be among the easiest to prepare, requiring only about an hour of cooking time, most of which was hands off. Plus, the pictures looked amazing. The meat had an even redness throughout, with a…
According to the groundhogs, warmer weather is just around the corner despite the freezing temperatures in the Northeast. And I’m ready for it. Enough with the winter kale. Since it’ll be a few weeks before the first spring vegetables appear at the farmer’s market, I improvised with a dish that conjures up images of green…
The tome had been taunting me. Daring me to test one of the multi-step procedures to see if, in fact, incorporating scientific principles could generate an ethereal dining experience. So I decided to conquer my fears of new cooking techniques and try some recipes. Experimenting first with sous vide buffalo wings in Modernist Cuisine seemed…
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