Real-time index of culinary job postings, trade press dispatches, standardized pastry and kitchen formulas, tasting menus, and verified culinary professionals.
A light, untraditional pesto that matches well with fresh pasta.
A no-cook sauce best when tomatoes are at their ripest. Prepare the sauce first so it can be tossed with the still-warm pasta.
Traditional potato dumplings. Must be made with Russet potatoes.
Dumplings formed into little ovals, like mini quenelles. Can be tossed with various sauces or baked.
A robust vegetable stock made by roasting vegetables before simmering with aromatics.
A delicate fish stock made with fish heads and bones, simmered with vegetables and wine.
A rich beef stock made by roasting bones and simmering with vegetables, suitable for traditional or pressure cooker methods.
A fresh cold soup served with a cucumber-apple salsa to overcome mealy tomatoes.
A rich chowder where roasting corn adds flavor and grated potato thickens the soup for an earthy taste without excessive cream.
A foundational recipe for extracting the most flavor out of chicken, yielding a rich broth and tender meat.
A light, lemony soup where some white beans are pureed to thicken the broth, finished with egg yolks for richness.
A spicy Thai curry soup with Western vegetables. Makes 6 servings.
