Recette

Chicken Caesar Springrolls – The Ultimate Low-Carb Wrap

There are certain magical food products that are just too good to be true. Rice paper, or springroll skins, is one of them. While many of yo...

A loyal, and observant, reader informed me that my almost famous buttermilk fried chicken recipe had not made the move over to this new blog...

The croquette is originally a French concoction, but thanks to a Dutch baker named Kwekkeboom it was introduced to the Netherlands where it ...

Most people think of poaching as simmering something in a stock or wine, but today I’m going to show you a new way to poach; in an infused o...

My wife and I are off to Sonoma for a few days (see previous Dry Creek Valley post for details), so you won’t see any new posts until Tuesd...

In Part 1 of this recipe, as I hope you saw, we made a classic brine and soaked our pork for 48 hours to impart flavor and moisture. In par...

Well, as you may have read in another post a few days ago, I’m getting ready to leave for Sonoma for the Dry Creek Valley “Passport” event....