Inside-out Egg I found these at our Farmer’s Market last weekend. What a trip! The farmer said it is an heirloom breed of chicken that he’s…
Apple-Celery Sorbet I was trying to decide on a sorbet flavor for an upcoming dinner party, and I ran across this Apple-Celery combination from Michael…
Caramelized raisin sauce Michael Laiskonis is the executive pastry chef at Le Bernardin. He also manages to write two blogs in his "spare" time, which…
This is one of the dishes I’m working on for my next “underground” dinner party. Cafe Flora (where I previously interned) has graciously agreed to…
Grapefruit crudo, avocado, chervil and capers – this isn’t tuna! I was goofing around with cutting citrus fruits into cubes the other day, and the…
Batter-fried maitake mushrooms with a cross-cultural tartar sauce Maitake mushrooms are very common and much-loved in Japan. In the US they are often known as…
When I heard that Fanny was hosting Sugar High Friday and devoting it to cupcakes, I knew immediately that I’d participate. I first met Fanny…
I don’t really even know what to call these, and I’ll be the first to admit that is one sloppy plate. I was just hell-bent…
Iced lychee on a bed of ice, with Asian mignonette sauce Here’s the last of the three lychee amuse bouche (you can see the earlier…
Lychee tempura, with spicy mayo and black sea salt This is the second in my series of amuse bouche based on fresh lychees. (Here is…