We are so excited to bring you today’s post. For the past year, our dear friend J.D. has been working on … Read More
Our journey has come full-circle. This past March, we flew across the world, with hopes of writing a cookbook … Read More
Have you made crepes? These thin French pancakes are addicting-ly fun to make, once you get the hang of it! … Read More
It’s summer here in Indiana! To celebrate, we made our favorite summertime treat and brought our video camera along to show you!
With our recent focus on fresh herbs, we wanted to share with you this lovely way to use mint, along with that signal that summer has arrived – strawberries! We picked up some fresh local strawberries from the Broad Ripple Farmer’s Market this weekend for the occasion.
You might not know it, but you’ve probably seen a chiffonade before. You might even know how to do it, even if you don’t know it by that name.
Or, you may have no idea what it is, or why it might be useful (as we were a few years ago)!
Chiffonade is a technique for cutting herbs and green leafy vegetables into long, thin strips. You may have seen basil, spinach or mint cut in this way — which turns it into beautiful, thin ribbons to garnish a dish.
When we first started cooking, we had no idea the right way to hold a knife, let alone the first idea of why to chiffonade. But as we’ve learned more, we’ve started to use the word “chiffonade” in many of our recipes — especially those with fresh, leafy herbs like basil, mint, and sage.
We’ve been wanting to play around a bit more with video lately. We’ve also been wanting to share with … Read More
Do you have a garden? Each year, we get increasing joy out of growing things. In our spring garden this … Read More
We’re back with a new video in our series with Craftedspoon! In our 5 A Meal series, we’ve teamed up … Read More
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