Ragu is simply meat braised with tomato, mirepoix, wine, and stock. It’s a beautiful thing on its own, but it turns magical when elevated with lemon, parmesan, and arugula and served with fresh pappardelle pasta. Pappardelle noodles are thick and broad, you can even use lasagna sheets cut up […]
This is a very simple autumn inspired dish. It will work with a wide variety of squash, and each one will give the dish a different flavour and character so there is tonnes of room for variation by following the simple formula of this recipe. I love the […]
Originally, I imagined that any cheap cut of meat cooked with the sous vide method would emerge tender and juicy after many hours. This is simply not true. I have learned that sous vide cooked meat can emerge tender, flavourful, and even medium rare but bizarrely enough […]
A quick look at a dish conceived around beautiful fresh morels and one of my favourite concepts for cooking wild mushrooms.
