This is a very simple, but slightly intimidating dish. Don't worry...you've got this. Also...this is my first attempt at recipe writing and I'm fully aware that I'm better at making plates than writing recipes. Regardless, here's the basic recipe I use to make a Tortilla Española at our house!
We had some fun with Greer Glassman from Island Creek Oysters in our showroom recently learning everything we couldabout oysters: where they come from, how to shuck them and most importantly, how to eat them! Read on to learn more. Greer also has some sick skills on the wheel!
Kevin Fink of Emmer & Rye shares his recipe for Labneh with fried pecans, capers and oregano. All of the ingredients are available at Whole Foods Market, the sponsors of the AFWA's Wine and Dine Series.
If you follow Keith along on Instagram, you have probably seen a Negroni or two...or three pass through his feed. It's no secret that the Negroni is a perfect cocktail. Well, we wanted to share the recipe so you can make this simple, but complex drink at home for yourself.
I'm so excited for my friend Gail Simmons. Her new cookbook, Bringing It Home, was just released and I'm in love with it. The book is full of amazing recipes that are written for great home cooking. Gail has written the book in a way that helps you make beautiful, simple meals that are sure to impress.
You should know Chef Matt Jennings for many reasons. He cooks some of the most delicious food in Boston and has a new cookbook coming out soon and he is also an incredible person... I'll get to that soon.
We're so excited that Chef Jenn Louis is sharing her recipe for Haricot vert with Ras al Hanout from her Book of Greens. Jenn Louis is one of the hardest working and inspiring chefs we know. We first met Jenn while she was in NYC prepping for her dinner at the James Beard House.
Simple Always Works is a phrase we live by in the studio. We thought this maxim should apply to throwing down some shots with friends as much as it does for making our wares. So...we decided to start our weekend a bit early with some summer drinks courtesy of our friend Brian Floyd.