In search of the all crunchy potato

Everyone loves the crunchy top of a potato casserole, and the browny bits stuck to the sides. What if I could expose every slice of potato to dry heat? Wouldn’t it create crunch on every slice, and not just on top? Could I have invented the next best thing since popcorn??

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Magic Mushroom Soup

This is what happens when you turn off the computer and curl up on the couch on a quiet Sunday afternoon and read the Alinea cookbook. I ordered this impressive book while I was in Italy, before it was published and since we’ve been back in NY, I just been able to spend any quality…

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