Striping eggplant in the kitchen
ayr
May 29, 2014
I’ve been trying to get into the kitchen to do a couple hours of prep a week. I’ve been trying this for a few months
I’ve been trying to get into the kitchen to do a couple hours of prep a week. I’ve been trying this for a few months
We’ve been waiting and waiting and waiting. I first learned about Spring Dug Parsnips the second year of Clover, back in 2009. They’re a little
I have a feeling these could be huge. Who knows, maybe they’ll eclipse everything we’ve done to date. But in a way that would be
It’s no secret we don’t do much sweet at Clover. Why? It’s pretty personal. I’m not in this business to douse you with baked goods.
Just about everybody who works in the kitchen has beef with me. A long time ago I decided Clover would use fresh garlic. We’d started
Ayr wanted to create a sandwich that would redeem brussels sprouts for everyone who’d had them boiled or steamed or otherwise destroyed. I think it’s
Our original stock recipe was a very light vegetable broth. The stock was light, almost like water, a backdrop for the main show of the
A few of you may already know this story. In the early days there was no breakfast. But I wondered what it would be like, and we were at the MIT truck every morning prepping food.
Michael Sutton (Clover BUR general manager, formerly of O Ya) had an idea for popcorn soda. Pretty crazy, right? I asked him what that
This is a recipe that Rolando came up with two years ago. It’s really simple. As long as the corn is local and sweet, it’s
