Blog Post & Recipe: Classical Cooking
Cato’s recipe for this olive paste is included in “The Classical Cookbook,” a book of recipes from ancient Greece and Rome
Blog Post & Recipe: How to make perfect hollandaise sauce
The trick, according to food science god Harold McGee, is "heat the egg yolks enough to obtain the desired thickness, but not so much that the yolk proteins coagulate into little solid curds and the sauce separates".
Blog Post & Recipe: Gambas Al Ajillo
But while present, the aroma of garlic wasn’t overpowering. That’s because the garlic wasn’t grated, the bits were more like pungent punctuation marks rather than a blanket of overwhelming stink. This allowed room for the sweet, briny flavor of the shrimp to come through, which was complimented by the earthy sweetness of the peppers.
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