Encapsulated beet-juice spheres under verjuice ice and lemon thyme froth. Torchon of monkfish liver cooked sous vide in an immersion circulator at 64 degrees Celsius. Jamon iberico consomme.Ah, fall, the...
Author: Amy Scattergood
Some people may be put off by the time it can take to cut up vegetables. Not so with this fresh cucumber salad if you use a mandoline or hand-slicer. Set the blade to the thinnest setting, and it will...
Author: Donna Deane
A nice warm bistro is usually the best antidote to January, with flowers and Burgundy and black-and-white photos of Paris guaranteed to recalibrate the bleakest mood. But the one I wandered into on a particularly...
Author: Regina Schrambling
Wisconsinites have a well-deserved reputation for being a friendly, easygoing lot. But there's a sure way to start an argument, especially at this time of year: Drive down a rural county highway and pull...
Author: John Wollner
Vegetarian recipe for crispy fried eggplant with juicy, fresh tomatoes and creamy mozzarella. The roasted vegetable slices in this version of the Italian appetizer Caprese perfectly complement the classic...
Author: Yummytemple