12 Jan Salmon with Lemon-Thyme Persillade Crust and Spiced Parsley Mayonnaise
Persillade is a classic French preparation using parsley and garlic....
Salmon with Lemon-Thyme Persillade Crust and Spiced Parsley Mayonnaise
11 Jan CPN – All You Can Eat #28
All You can Eat #28: Christmas in Rome and Ingredient Outlook 2007Hear what I ate in Rome over the Christmas holidays and get some advice from top foodies and what you should be cooking in 2007.www.culinarypodcastnetwork.comfood, food podcast, cooking, Rome, All You Can Eat, Culinary Podcast Network, Gilded Fork...
11 Jan CPN – All You Can Eat #27
All You can Eat #27: Talking TurkeyIn this episode I talk about how turkeys are raised with three food system researchers, as well as the sustainability of the food supplies we rely on. Meet three researchers from the Faculty of Land and Food Systems at the University of British...
09 Jan CPN – ReMARKable Palate Podcast #73
ReMARKable Palate #73: SalmonWe're in the pink this week as we celebrate the Gilded Fork's Monthly Main Ingredient: Salmon. I share our Salmon Dossier with you (everything you always wanted to know about salmon but were afraid to ask), then I go into the kitchen to demonstrate a...
08 Jan The Flavors of Exploration
You may recall that in last month’s recap of all things Gilded in 2006, I mentioned two areas we will focus on in 2007: Cuisines from diverse cultures and easy-to-make dishes that satisfy, yet still manage to bring out the sensualist in each of us. ...
08 Jan Food Philosophy #35: Cooking from A to Z – Rye Bread
Food Philosophy #35: Cooking from A to Z - Rye BreadIf you made a New Year's resolution to go low-carb, this is not the show for you! I have decided to ban all diets from my life forever more, so Alex and Zachary are joining me in the kitchen...