Roasted Parsnips

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Aki and Alex
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Sometimes the simplest approach really does work the best. I had a large bunch of parsnips leftover from a workshop and I wanted to use them up. I peeled them, sliced them into sticks, tossed them with olive oil and...

Hurray for Hozon!

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Ruth Reichl
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I’ve known about David Chang’s food lab for some time, but I've never really known what takes place behind those closed doors. It seems that unlike other flavor companies (Givaudan comes to mind), who are asking “how can we mimic...