For the past couple weeks, I've been stretching out my vacation fantasy by making buckwheat crepes in the studio. After having the ones at Breizh Cafe in Paris, I found myself in awe of how something so simple could be so delicious. The buckwheat flour adds an earthy depth to the crepe and is a blank canvas for an endless variety of fillings.Read More
There are many generalizations about traditional Russian cuisine – too many calories, low on vitamins, and a lack of fresh vegetables because of harsh climate conditions in the region. Borscht, the light, but hearty and comforting soup is a wonderful exception.Read More
We couldn’t be more honored and excited to be a part of OnceWeds’ voyage into the print world. The story's theme, Poseidon’s Daughter, inspired us to create a seafood dish worthy of the Gods.
Not unlike OnceWed’s leap into a new medium, we also wanted to explore new culinary terroir--molecular gastronomy. Our quest lead us to the doorstep of New York’s WD-50 Restaurant. Unable to get our hands on Soy Lecithin, these generous gents lent us a small portion for our citrus foam. Thank you, WD-50, for your kindness and your magic powder.Read More
Gorgeous pears of every shape and size are flooding the farmer's markets this season. We've put together some of our favorite recipes that range from gentle poaching and canning to a savory mash that highlight the texture and delicate sweetness of this fall fruit.Read More