|
Baked Eggs on a Bed of Roasted Cherry Tomatoes
|
Yummy Supper |
|
Beet Salad with Mixed Greens, Walnuts, Ricotta Salata, and Orange Zest
|
Yummy Supper |
|
Braised Veal Foreshank
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Charred Shishito Peppers + Sriracha Dip
|
The Whole Smiths Good Food Cookbook |
|
Cured Beef Tenderloin "Bresaola Style"
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Egg Salad Sandwich
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Green Asparagus and Morels with Asparagus Jus
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Green Pea Yuba
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Liquid Center Duck Egg
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Peanut Butter Cups with Dark Chocolate + Flaky Sea Salt
|
Yummy Supper |
|
Peppercorn-Crusted Roast Beef
|
Sous Vide for Everybody |
|
Pistachio Tangerine Sugar Cookies
|
Yummy Supper |
|
Pizza Verde
|
The Whole Smiths Good Food Cookbook |
|
Pluot Parfaits with Sweet and Crunchy Sunflower Seeds
|
Yummy Supper |
|
Poached Eggs with Lemony Spinach + Crispy Hash Browns
|
Yummy Supper |
|
Quinoa Tabbouleh with Tomatoes, Scallions, and Parsley Leaves and Blossoms
|
Yummy Supper |
|
Rosemary-Mustard Seed Crusted Roast Beef
|
Sous Vide for Everybody |
|
Salt + Vinegar Kale Chips
|
The Whole Smiths Good Food Cookbook |
|
Suckling Pig Shoulder with Shallot and Orange Sauce
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
The Whole Smiths' Whole Roasted Chicken
|
The Whole Smiths Good Food Cookbook |
|
Two-Meter Parmesan Spaghetto
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Vanilla Salt
|
Food in Jars |
|
Warm Ricotta with Olive Oil and Lemon Zest
|
The Food Lab |
|
Za'atar-Crusted Roast Beef
|
Sous Vide for Everybody |