Extra Virgin Chef

Hi Friends, When I started this blog 330 posts ago, I never imagined it would be so fulfilling and nourishing.  Extra Virgin Chef not...

Photo credit to my friend CP If you've been following my blog, you may know I've been silent for a while. There was a particul...

For fast-acting relief, try slowing down! In this day and age of rushing from one place to another, and never having enough time to fini...

Picture-perfect of a sous-vide egg - 45 minutes at precisely 64.5 degrees Celsius. In this state, the egg white denatures and unfol...

It took 5 whole minutes to put this together - 3 minutes to pan fry the duck legs (left at room temperature for about 30 minutes from t...