Tastefully Overcaramelized |
Abe says
For me as a fan of good food, sometime-neurotic person, and maintainer of multiple chronically-behind to-do lists, it is important to periodically develop grand plans for a multicourse dinner party and then make frantic attempts to execute on them. As personal milestones they are markers of my culinary progress and opportunities to completely focus [...]
Abe says
We all, as best I can tell, have our own personal style and flavor profiles that permeate the food we make, from recipe and ingredient selection down to execution and presentation. For example, I’m a fan of campanelle with olive oil, parmesan cheese, frozen peas, fleur de sel and cracked pepper - some of [...]
Ann says
OK so it’s a little late. November 18th is Latvian Independence day, so to speak. It was the first independence day, the one before the Soviet occupation, and it’s the one Latvia celebrates due to the illegal and therefore illegitimate nature of the Soviet occupation. History aside, I hadn’t made any Latvian food in [...]