Mar
23
At every point in a career you have something that you’re most proud of, a website, a song; in this case, a recipe. At one point in time it was my ribs then it was an asian kale salad and now in this moment its this pot pie and its all because of the bone …
Mar
13
When you think of collards what do you get? Some brownish green slop that, although delicious, has been cooked to death for hours, has lost all of its textural integrity and is, lets face it, pretty damn ugly. This recipe is completely different. Because we’re going to remove the stems from the greens, we don’t …
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