In the steeping step, do you add the mint leaves taken off the larger stems, or do you put it in whole?
Excited to try this one!
Made this last week and it was great! Was wondering though, what is the consistency/grind size of the chicory you use? The stuff I bought is the size of small pebbles, and I was wondering if I was supposed to grind it any smaller than that.
maple panna cotta!
I'd really like to learn the ins and outs of sous vide cooking
Hi Kenji, would salted fatback work for this?
Hi, should I be toasting and removing the skins before processing, or can I just use roasted hazelnuts straight out of the bag?
never fourth of july without pork shoulder
Taleggio because I'm a big softy with a pleasant musk
when the patty is underseasoned
I moved from Andersonville a year ago and I still miss that lentil soup.
I've made this 3 or 4 times now and it's become one of my favorites. really really great!
a homecooked meal with someone you love
Hi Dennis! Nice meeting you at lunch today. Hope to see you around again.
Au Cheval here in Chicago!
taste as you go!
caramelized onions, figs, and blue cheese!
crisped up in pasta!
We ordered a 15-20 pound turkey from our butcher this year. I know this is bigger than most recipes (including your recent butterflied turkey recipe) advise, but what is the best method for cooking a bird of this size?
hand -> mouth
short ribs or ribeye