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Espagnole
... espagnole into sauce duxelles. This sauce employs a little different roux because of the mirepoix. Since I like my mirepoix to reflect the season, if there are no yellow onions, I use shallots or leeks; ...
Created on 16 November 2012
Basic Vinaigrette
Courtesy of Elizabeth Winslow In just about the time it takes to open a bottle of store-bought salad dressing, you can whip up your own from scratch. Your salads will be transformed.
Created on 16 November 2012
Paul Qui's Bedroom Adobo
Courtesy of Paul Qui Photography by Marc Brown
Created on 16 November 2012
Vegetable-Coconut Stew
Courtesy of Mark Sisson and chef, food writer and photographer Jennifer Meier. Mark Sisson is recognized as a leading authority on low-carb and evolution-based health, fitness and nutrition.This recipe ...
Created on 25 May 2012
Braised Lamb Shanks, Spring vegetables with Green Pesto and Polenta
Courtesy of Chef Matt Taylor, BC Tavern Photography by Jody Horton
Created on 25 February 2012
Fried Squash Blossoms Stuffed with Crawfish
Courtesy Chef Matthew Buchanan, The Leaning Pear
Created on 25 February 2012
Short Rib Sauerbraten with Spaetzle and Red Cabbage
Courtesy of Chef Wolfgang Murber, Fabi + Rosi
Created on 24 February 2012
Larb Gai
Courtesy of Chanda Chapin Photography by Jody Horton Note: Roasted rice powder can also be found in Thai grocery stores and online.
Created on 14 January 2012
Thai Madtarbark with Beef
Adapted from Thai Street Food by David Thompson
Created on 14 January 2012
Cucumber Relish
Photography by Jody Horton This syrup can be made in advance and kept in the fridge indefinitely.
Created on 14 January 2012