• Vinegar Powder

    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!

  • Whiskey Sour Noodle

    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.

  • IPA Gravy

    A bitter and savory gravy made with lots of craft IPA

  • Banh Mi Dip

    The sandwich dips series returns! Banh mi dip has been in my head since the series began, but I was having a really hard time trying to find an appropriate situation where it would go over well. For most occasions I attend, it isn’t exactly ideal to show up with a plate of chicken livers. I was so glad to finally find some people who were interested in trying out the banh mi dip because it came out better than I had even imagined.

  • Aloo Gobi Pizza

    A classic pizza topped with cauliflower, potatoes, and more ingredients for the Indian dish aloo gobi.

  • Scallops and Gnocchi

    I was inspired to make a dish where the scallop and gnocchi were the same size and served in a nice big bowl.

  • Pork Pretzington

    A pork tenderloin wrapped in pretzel dough couldn\’t possibly be a bad idea, and the apple honey mustard to go along with it was straight up inspired.

  • Chicken Jalfrezi Sub Sandwiches

    Chicken Jalfrezi gets mashed up with a sausage peppers and onion sandwich for this perfect blend of Indian and American street food.

  • Egg Yolk Stuffed French Toasts

    French Toast stuffed with an egg yolk! A perfectly egg soaked cube of brioche bread with a surprise egg yolk waiting inside!

  • Mini Cuban Tostone Sandwiches

    A few months back, I made some tostone tostadas. The initial plan of that meal was for them to be sandwiches, but the fillings were not solid enough, and the tostones a little thick. I’m glad that plan didn’t work out because for one, those tostadas were delicious, but more importantly, the destiny of the tostone sandwich was clearly to house ham, pork, pickles, cheese, and mustard.