Tomatillo Zucchini Chicken Pizza
A fresh summertime pizza with chicken, zucchini, and corn all in a tomatillo sauce and topped with cojita cheese.
A fresh summertime pizza with chicken, zucchini, and corn all in a tomatillo sauce and topped with cojita cheese.
Meatball Stuffed Rigatoni starts with a par cooked large rigatoni that is piped full with a meatball mixture and cooked the rest of the way in a pan to form the sauce.
A delicious sandwich layered with roasted pork, strawberries, kale, goat cheese, and onion.
Super spicy potato salad inspired by Vietnamese ingredients and bland potato salads everywhere!
One of my roommates used to live in Toronto, and after going to the movies here in Boston she was complaining that they didn’t have salt and vinegar powder to sprinkle on the popcorn that is apparently ubiquitous up there. Immediately my brain started spinning and next thing you know I was looking up everything about vinegar powder. The varieties available, where you can buy it, and of course how to make it. I sort of regret becoming so obsessed with the idea, because there wasn’t exactly a specific guide or recipe out there. I tried a few things I saw that were similar to what I wanted, and after lots of trial and error I finally came up with a powder made from mostly vinegar.
The problem here was that this powder wasn’t exactly the punch you in the face vinegar kick that I know and love from modern day salt and vinegar chips. It was more the wimpy dull vinegar from chips that used to be popular 10 years ago. I’m not a scientist but I do know from years of cooking that the chemical that makes the vinegar flavor actually burns off at a temperature that is slightly below boiling. This is why when you boil vinegar it smells so crazy in your house (You might have recently smelled this smell dying Easter eggs). This is also why a balsamic reduction has a stronger “balsamic” flavor, but a mellower vinegar bite, and why a recipe tastes much different if you add the vinegar at the beginning or at the end. I think that the way they make this powder commercially is to reduce the liquid without actually heating it. I was thinking of trying this again by putting the liquid on a large sheet pan with a fan on it, but I don’t have a million hours to wait for it to reduce to one tenth its volume!

A Noodle dish that is a mash-up of a whiskey sour cocktail and a Korean dish called jajangmyeon that is loaded with fermented bean paste.
These chicken tacos are inspired by the Brazilian Cocktail Caipirinha
A bitter and savory gravy made with lots of craft IPA
This risotto uses a whole bottle of red wine for a deep and sweet finish.