Latest Posts
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A chef’s foolproof glazed ham recipe: bourbon-brown sugar glaze, scored fat cap, layered in the last 40 minutes. Never dry, never burnt — restaurant method, home oven.
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How to make tarte flambée at home: a paper-thin dough, fromage blanc and crème fraîche, raw onions and smoked lardons, baked in a very hot oven.
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Persimmon Jam: A Simple Small-Batch Recipe for Fall
A small-batch persimmon jam with no added pectin: which persimmons to use, how to cook it, how to test the set, and how to store…
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A Chef’s Guide to Thermometers: Why I Don’t Use One, and Why You Should
Why older chefs cook by touch instead of a thermometer, how the finger test works, and which thermometer a home cook should actually buy.
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Gratin Dauphinois vs Gratin Savoyard: What’s the Difference?
The classic gratin dauphinois recipe with potatoes, cream and no cheese, plus how it differs from gratin savoyard and how to make both.
