The caramelized onion boule with cheese and meat at Cascade the Restaurant wowed both my husband and me on a recent visit. The presentation was phenomenal, and the flavors complemented one another. We especially loved the flavor of the mini-boule at the center of the board. I vowed to reproduce it at home, from the […]
I never thought of making a sous-vide ice cream base until recently, when I happened upon a mention of it in an article. It was a huge ah-ha moment. I mean, I’ve used sous-vide for years and never once thought of this application. The controlled environment of a water bath would ensure that the custard […]
For World Oyster kitchen, I recreated a Watermelon Greek Salad recipe I discovered on my Norwegian Cruise Lines trip to Alaska. At the time, I was so hungry that I scarfed down the salad before I thought of photographing it. I’ve had to rely on memory and a little experimentation.