Sat Dec 15, 2007
Nobody told me it was going to smell bad. Excited to try a new ingredient, I tore at the brown butcher paper like a six year old opening a present to reach the snowy white, stone heavy, rigid piece of bacalao inside. I gagged. I gagged again. Continue reading
Tue Dec 4, 2007
Spicy Pear Tart
Delicate and sweet, with a hint of natural spice, the pear is an unbelievably versatile fruit. Its crisp flavor serves as the perfect foil for pungent Gorgonzola or Stilton, while its almost creamy flesh can act as a textural counterpoint to the crunch of candied nuts on a fall salad. Poach or roast them whole and enjoy their structural grace on the plate or eat them right out of the fruit bowl.