While my sautoir gently sweats — Blog

(blog, John Dryzga)

If we are only making two recipes, why are we so far behind?
There is always fine chinois
Top Chefs: New and Old
No ifs, ands or butts
Getting piggy with it
Wading through a sea of soup
Salad Days or The Tale of the Thirsty Egg Yolk
Pomme Darphin
Getting Schooled in Fish
Is it hot in here or is it just the cayenne?
Getting my ducks in a row
Whip it, whip it good
The Genoise Also Rises
Hoboken Bakery is Ready for it's Closeup
Pot au feu
Shell game
Jacques Pepin Tribute at the National Arts Club
Remembrance of things Spam
The Galloping Gourmet
How not to host a wine tasting.
The James Beard House Dinner Experience
Bartender, Another Glass of Context Please
Craig Claiborne
Big Apple BBQ
All Choked Up
The Steaks were High
Rustic Fruit Desserts
The Sound of One Hand Dicing
Grilling While the Grilling is Good
What a cheesy class
Sometimes you just have to open that bottle of wine.
Beer can chicken
Mixed Metaphor Corn
Wine, It's What's for Breakfast
Waiter, What Wine goes with Heat Stroke?
My Poor Blighted Tomato
I Hope This Chicken is Cooked Before the Cock Crows
Food, Feasts, and Family
Ed Mitchell, BBQ Maestro
Hoboken Heirloom Tomato Festival
I Got a Golden Ticket! My Day with Thomas Keller.
Taking the Cure: Charcuterie Class at the FCI Part 1
Taking the Cure: Charcuterie Class at the FCI Part 3
The Risotto Road to Enlightenment
The Lost Legacy