From the category archives:

Technique

How to Make Tortillas

July 23, 2009
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Corn tortillas or tortillas de maíz are a type of Mexican flatbread eaten by themselves or used to make tacos, enchiladas and quesadillas. They are great for dipping, scooping and wrapping just about any kind of food and it’s easy to make tortillas at home.
People always look at me like I have “m a s [...]

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Homemade Sauerkraut (Choucroute)

May 5, 2009
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A little over a month ago during an intense moment of food geekery, Claire, Stephane and I decided to make our own choucroute (sauerkraut) and saucisse(sausage) from scratch. The deal was that I’d make the sauerkraut and they’d tackle the sausages.
The next day I went out and bought a large head of cabbage and [...]

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Truffled daikon noodles

January 14, 2009
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Some of you may have noticed I’m a big fan of turning veggies into noodles. It’s a great low carb way to make a pasta to carry your sauce, or as a unique way to enjoy a familiar vegetable. You can do it with just about any vegetable that’s long and has enough fiber to [...]

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Adobe Lightroom Tutorial (a.k.a. my dirty little secret)

January 10, 2009
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I have a confession to make… I’m actually a terrible photographer. I honestly can’t be bothered fiddling with stuff like manual focus, white balance and even a proper exposure, especially when photographing my dinner which is getting cold right before my hungry eyes.
My solution is to take a bunch of photos while following a few [...]

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5 tips for making perfect crêpes (recipe for crêpes with buttered apples)

November 4, 2008
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Making light, airy, evenly browned crêpes that are just a little crisp around the edges is no harder than making pancakes (I actually think is easier). Here are 5 tips to ensure things go smoothly.
5 tips for making perfect crêpes

Refrigerate the batter for at least one hour. Gluten, a cross-linked chain of two proteins, [...]

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