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Cantaloupe Caviar - How To Make Faux Caviar Using Basic Ionic Spherification

Cataloupe Cavia Recipe - Spherification

Ionic spherification was first introduced by Ferran Adrià of El Bulli. They would serve a beautiful apple "caviar" in a caviar tin, which at that time was absolutely mind-blowing. Because the overall technique is fairly simply, "faux caviar" quickly became many-a-cook's first foray into hydrocolloids and modern cuisine (also commonly referred to as "molecular gastronomy").

Chalupa Shells

In a previous recipe on how to make halibut ceviche, we talked about our serving mechanism that we use at Stella, which is a freshly fried, miniature chalupa shell. Chalupa shells are different from tortillas in that they aren't pressed as thin and are fried instead of griddled.

Cinnamon Sugar Coating For Brioche Doughnuts

Cinnamon Sugar Doughnut Recipe

Let's be honest; making a cinnamon-sugar mixture isn't exactly rocket science and hardly needs a recipe. However, the biggest mistake I see people make when mixing together a cinnamon sugar topping is not adding salt.

Court Bouillon

Court Bouillon is a classical broth used for poaching fish, sea food or vegetables. It usually contains onions, cloves, mirepoix and a bouquet garni. White wine, lemon juice, and vinegar are commonly added.

Five Spice Brine

A flavorful brine that was originally developed for a Chinese inspired chicken dish. All ounce measurements are by weight.

Flourless Chocolate Cake - Basic Recipe

With only five ingredients, this flourless cake is super easy to prepare and will make your toes curl with satisfaction as the decadent cake yields to your spoon and the chocolate slowly coats your tongue as it melts.

Garlic-Thyme Emulsion

This sauce was originally developed for a summer salmon dish that was paired with some slow roasted vegetables. Garlic-thyme emulsion goes well with fish, roasted vegetables and poultry such as chicken breast and squab.

Ginger Brine

This all purpose ginger brine is a great way to add flavor and tenderness to pork chops, chicken or other lean cuts of meat. All ounce measurements in this recipe are by weight and the yield is set at 32 cups (1 gallon) to make scaling easier.

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