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Foodie Profile: Boston

Tom Volk March 7, 2012 0

It’s time that I come to grips with the fact that I’m a foodie. I’ve avoided terming myself as such at all costs but my recent trip to Boston was the clincher for me.

I’ve never understood the appeal of fine dining. Dressing up, waiters with their false pleasantries pretending that they like you, worrying about using the correct silverware and overpaying – what is appealing about this?

Spectrum Seasonal: Turkey Legs Au Vin

Tom Volk February 22, 2012 0

Spectrum Seasonal: Each month we offer up seasonal recipes. This being winter, we have decided booze is in season. I’m here to tell you that it’s ok to mix liquor and wine. That’s right,

Spectrum Seasonal: Beef Braised in Guinness and Guinness Beer Bread

Tris Miller February 15, 2012 0

Winter is a great time for heavy, hearty meals. And what’s more heavy and hearty than a nice glass of Guinness? The best thing about Guinness, besides its amazingly smooth taste and technological innovations

Twitter Challenge: Silken Tofu

Tom Volk February 8, 2012 0

Every so often we challenge our twitter followers to challenge us in the kitchen. This is the result. @itsnotlucky inquired about a use for silken tofu that doesn’t involve dessert At the outset of

Oeuvre: Keller: Mushroom Soup

Tris Miller February 1, 2012 0

Soup in winter is one life’s greatest pleasures. There’s nothing quite like sitting down to a big bowl of steamy soup with some crusty bread and a bottle of wine. Before I taught myself

Oeuvre: Keller: Ersatz Sous Vide

Tom Volk January 25, 2012 0

A recently published master class taught by Thomas Keller on the Los Angeles Times website piqued my interest, stopping me in my web browsing tracks and instigating a drool reflex as soon as mine

Rosé Vodka Sauce

Nathan Kamal January 18, 2012 0

First of all, authenticity is overrated. It may mean a lot in hip-hop, but when it comes to cooking, food is delicious whether it’s a bastardized recipe thought up six months ago in Los

Oeuvre: Keller: Mussels, An Adaptation

Tom Volk January 11, 2012 0

“I love everything about mussels cooked this way: steamed open with simple seasonings and served in a big bowl with good bread. There are so many layers to it.” Thomas Keller, Bouchon There is

Twitter Challenge: Eggs, Artichokes, Saffron and Kale

Tom Volk December 8, 2011 0

Every so often, we challenge our Twitter followers to challenge us in the kitchen. These are the results. @bearsurprise wondered how to get the best yield from his hard boiled eggs. Peeling a hard