In the world of cooking, vanilla is a synonym for enigma. It can be anything and everything - from Vanilla Ice Cream to savory dishes, such as Curried Duck with Vanilla.
Read the Washington Post Article here
One of the smartest things humans ever did was to learn how to master fire. Still, raw food offers many pleasures.
Read Andreas Washington Post Article here
Can new classics be invented? The scientist Hervé This certainly thinks so. His new emulsion sauce, the Sauce Kientzheim, is a combination of hollandaise, mayonnaise with the rich flavors of browned butter.
Read Andreas’ Washington Post article here.
When it comes to the prized bellota ham from Spain, it is easy to understand why everyone talks about the nuts. But there is much more than acorns behind the wonderful, nutty taste.
Read the Washington Post article here
In a classic New Yorker cartoon, a man is driving an 18-wheeler labeled “Croutons.” The caption reads: “I just have this feeling that if I drove off a cliff, nobody would really miss me.”
Funny, yes. But is it true?
Read Andreas’ article on croûtons and the importance of variation for our enjoyment of food.
Of all the recipes used on New Scandinavian Cooking, the recipe for Vodka Marinated Sirloin is a perennial favorite - constantly highest rated on the Scandcook website. It was even used by Nigella Lawson in her fabulous book Feast. And the original can be found in my book, Kitchen of Light.
The recipe is posted here.
