In cuisine, knowing how to handle a knife to make the proper cuts correctly elevates a dish from mundane to magnificent.
Recent Posts
Stuffed Clam Bake
This Southern cornbread, bacon, and topneck rendition of Cape Cod’s stuffed quahogs baked in shucked and cleaned half-shells of hard-shell clams make a delicious shellfish entree.
Belgian Paardenvissers
Standing on the gray sand beach in Oostduinkerk, Koksjide, Belgium, we witnessed living cultural heritage as the paardenvissers and their Brabant horses fished for shrimp in the icy waters of the North Sea.
Rustic Peach & Goat Cheese Tart
This peach-harvest celebration tart combines the sweetness of summer peaches freshly picked off the tree, the tanginess of the goat cheese, and the texture of turbinado-lemon thyme topping.
Hospitality
We cannot wait for others to confer hospitality. We must author it by choosing every word carefully in kindness. We must initiate hospitality…
Fried Squash Blossoms with Pancetta, Lemon & Ricotta
Artfully, this recipe arranges the prolific golden flowers from the summer squash plants with scrumptious style by filling their petals with pancetta, lemon, and ricotta.
