Pomegranate molasses is my most recent “secret ingredient”. I use it in stews, sauces, and glazes; anytime I want a sweet/sour mystery ingredient that
Category: Recipes
Recipe: Simple White Bean and Garlic Soup
Some great works of art are simple—they focus attention only on what needs to be said. Picasso’s Dove of Peace is a powerful symbol of
Recipe: Grilled Chicken w/Purées of Fennel and Olive
One of the principles of fine cooking is to intensify flavor by removing water or anything else that would dilute flavor molecules. Much of the
Guacamole with Pistachios
It never occurred to me that avocado and pistachio would make a great combination. Thankfully, it occurred to Chef Stupak at Empillón Cocina, an innovative
Receipe of the Week: Vegetable Pancakes and Ginger Syrup
Who decreed that pancakes must be a doughy, one-dimensional breakfast food? Who made up the rule that syrup must taste of maple? These are habits
Recipe of the Week: Broiled Asparagus with Pistachio Purée
In most U.S kitchens, the only nut butter to make an appearance is peanut butter, which stars in the much beloved peanut butter and jelly
Exploring the Philosophy of Food and Wine 