tomato cake & coriander buttercream Before Toby and I opened our restaurant, Rail, I started a jam company called Preservation with the help of my mom, who taught me to make fruit preserves. One of my favorite recipes is our Tomato Jam. Since tomatoes are a fruit, they sweeten as they cook and take on […]
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pie crust This is a great basic crust recipe for pies or tarts. I use this often for sweet and savory tarts and pies if I don’t want to add sweetness to the dish. It is buttery, flaky, and very easy to make. Meet Our Executive Chef The Recipe Pie Crust 4 ounces cold butter,
fig & caramelized onion tart I started my culinary career as a line cook. I had studied Culinary Arts and had no aspiration at all to work with pastries, though that is exactly what I ended up doing and loving. When I am in the kitchen at work, I am either making desserts or ice
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thai spiced bolognese When we cook, we usually come up with our own spice mixes instead of buying blends. It gives us more freedom to season the food just how we want it, plus many mixes aren’t really that great. It wasn’t until our friend and fellow chef introduced us to Spiceology spices that we
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roasted tomatillo salsa I bought Toby a sous vide machine for his birthday earlier this month. It was something that he had been wanting for a long time, especially to make sous vide eggs and meats. He made the juiciest Pork Loin, as well as some Roasted Tomatillo Salsa to go on top. I’m not
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indiana sugar cream pie Family get-togethers and holidays at my grandparents’ house meant pie! My grandma would buy an assortment from the local pie shop, ranging from fruit-filled to chocolate cream pie. Regardless of what flavors she bought, there was always my favorite, a Wick’s Sugar Cream Pie. Wick’s pies started in 1944 in Winchester
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