Ah, eggs. I can eat them for breakfast, lunch, snack, or dinner. Is there any end to the ways they can be prepared? I wasn’t always so crazy for eggs but a few years back I signed on for farm fresh … Continue reading
This stock recipe is based on the stock I learned to make at Rockpool, a restaurant I worked at in Sydney. Instead of using chicken bones, we used the whole chicken: meat, skin and all. The resulting stock was hearty, full-flavored, and had … Continue reading
Ramps are really special. If you see them at your market, I highly recommend you snap them up. They’ll be gone in a minute. Seriously, their season is so short, about 3 weeks in total usually. And they can be hard … Continue reading
