Eat your Elements: Recipes and Food

A couple years ago, my roommates and I had a day in our schedules where we all got home rather late and pretty tired, and cooking was not s...

I can only speak for myself, but I love a good scone.  I like their relatively dense but still flaky texture; it really sets them apart fro...

I bought a bunch of fresh dill for a recipe.  A BUNCH.  My grocery store didn't have small bunches.  So I was stuck trying to come up w...

In my previous blog, I talked about making sesame truffles, focusing particularly on the emulsion aspect, the ganache centers.  This time ...

About a year ago, I had the great idea to do truffles for this blog.  It didn't happen.  I'm not really sure what went wrong, but on...

It is my belief that broccoli is the king of the dipping vegetables.  All those florets function as a sponge, so in addition to that healt...

Bear with me here, I'm slogging through a bunch of recipes I meant to post AGES ago.   Back in November (ages), I made Kebabs for a ...