Susanna and I hosted another dinner party for NYE this year. I’ve gotten into the tech side of cooking this year, and wanted to bring some of that new knowledge to bear, while still making sure everything was still just plain delicious, instead of gimmicky. The evening began with a cocktail of prosecco with St.
This blog post was written by both Susanna and John. In paragraphs where we speak in individual voices, we haveÂ precededÂ them with (John) or (Suz). Two Christmases ago, right in the thick of our obsession with Top Chef, John was given the book Alinea, from the restaurant of the same name. Alinea (pronounced ah-LIN-ee-ah) is the
I read about this stuff a while back, but finally picked up some (extract of it, actually). Weird, wild, fascinating shit. Miracle fruit. Basically, you chew it up so it covers your tongue for a while, then for the next half hour to and hour or so, everything that was previously sour is now sweet!
Suz and I tried out a new restaurant in Madison recently, the Samba Brazilian Grill, based on a recent glowing review in the Isthmus. It was an expensive night out ($120 for two of us with a couple of drinks, dessert, and tip), but (in contrast to most of the time when I eat an
Lynne Rossetto Kasper kicks ass. She hosts The Splendid Table on NPR, a show I enjoy when I do (infrequently) catch it. However, what I really appreciate about her is the weekly email newsletter she writes, which includes a new recipe every week, excerpted from various sources. I’ve been cooking a lot more in the