Compositions for Dining
Fewer words, more attitude more deliciousness
Author: Ludwig van Food
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Oxtail Ragout
View RecipeSo, you bought some oxtail. Everybody’s doing it these days, but now it’s sittin’ in the fridge, freezer or icebox, either tickling your fancy or…
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Currywurst
View RecipeIt seems you can’t find a place to hide from so-called “fusion” cuisine these days, much of it coming from chefs forcing shotgun weddings of…
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Guajillo Salsa
View RecipeGuajillos are a very popular dried chile available most stores and online. Milder than jalapenos and with roughly the same heat as anchos (3000 Scoville…
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Selecting And Preparing Scallops
View RecipeLudwig likens scallops to the string quartet and jazz trio; a sweet, delicate morsel that rewards deftness of composition and refinement of execution. Like any…
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Dry Brining
View RecipeSalt is pure magic. Not only does it make food taste better, but it can act as a preservative or, to the point of this…
