Hi friends! Several months (and several months more) later finds Sarah and I having completed all creative work for this book project I last mentioned. We launched a Kickstarter campaign…
Not really sure how this is going to go, but…let’s learn about creating a book. A thought that occurred to me early in this project was “Man, I sure am…
So here we are, five years to the day from when this project was born. Everyone ready? Let’s begin. “Icefish” are a family of fish found primarily in freshwater areas…
A mound of warm, bay-scented chestnut puree sits in a pool of buttery parsnip sauce. Nearby is a pile of crispy celery root chips and bacon powder. This pile is…
As we move into the Holiday season, I’m feeling like taking the scenic route here. I’m waiting for a few ingredients to come into season for the next dish I’m…
The story of this dish starts the way the recipe for it in the cookbook does: with stock. Among the most time-consuming tasks in this cookbook — instanced 4-5 times…
Let’s learn about King Crab. Fresh Alaskan Red King Crab is a bit of a culinary unicorn. There are two other recipes in this book that call for it, but…
It’s probably apropos that the first dish back in the saddle for this project is one tangentially-related to BBQ. While not totally deep southern, this dish manages to blend autumnal…
This blog has fallen quiet over the past month or two while I’ve been working on what turned out to be a bit of a large-scale project. While it doesn’t…
I’m finally, after so many years, in a unique position for this project: I’m done with the Summer menu, and can’t really push forward on the remaining dishes because of…
A couple years ago when making the White Bean dish, I counted up the components (22) and convinced myself I needed help completing everything. Several dishes and months later, I…
Hey. Hey guys. Guys, check it out: I’m droppin’ beets. Hey where are you all going? Ok, sorry, for real this time. I’m 7 dishes away from finishing this project,…
The “ayu“, or sweetfish, is a small Japanese relative to the smelt family. A freshwater fish with a very short (one year) lifespan, the ayu’s flesh has the peculiar characteristic…
I’ve been deliberately-quiet about what I do day-to-day professionally so far. I’m not sure why; I think most of it is a desire to maintain humility and to head off…
Nice people rock. The other day, I got back to my office after a meeting to find a package of dried sardines sitting on my desk. They were from a…
Oxalis might be the most annoyingly-vile weed ever. It looks a bit like clover, but it has these funky, torpedo-shaped ‘fruits’ it produces after flowering that, when touched in even the…
Hi there friends. Something a little bit neato has happened; unbeknownst to me, Sarah has been submitting this blog to Saveur to entice them to possibly make mention of it…
The ignition point of lavender is around 420F or so. That’s not what I’m here to talk to you about today though. No, today we’re going to talk soybeans. Specifically,…
I’m not gonna lie, the past couple of dishes have been a little stressful for me. On top of that, I realize I’ve stacked the deck with this cookbook a…