Alexandra Moss:
Dan dan noodles
Alexandra Moss:
Shui zhu yu
Alexandra Moss:
Farro and leek risotto
Alexandra Moss:
Chive drop biscuits
Alexandra Moss:
72-hour sous vide short ribs with red wine sauce
Alexandra Moss:
Pigs in a blanket with Kensington Deli hot dogs and homemade puff pastry (also homemade mustard)
Alexandra Moss:
Delicata squash, arugula, chevre, and marcona almonds with balsamic vinaigrette
Alexandra Moss:
Chocolate stout cake, quickly becoming a holiday favorite
Alexandra Moss:
Kale salad with gala apples and yogurt dressing
Alexandra Moss:
Sugar-and-spice candied pecans
Alexandra Moss:
Cheddar cheese straws
Alexandra Moss:
Caramelized shallots
Alexandra Moss:
Gambas al ajillo // Garlic shrimp
Alexandra Moss:
Salted caramel ice cream
Alexandra Moss:
Roast chicken with garlic confit, burst cherry and sungold tomatoes, roasted garlic soufflé
Alexandra Moss:
Roasted garlic soufflé
Alexandra Moss:
Burst cherry and sungold tomatoes
Alexandra Moss:
Roast chicken with garlic confit
Alexandra Moss:
Pappardelle carbonara with guanciale
Alexandra Moss:
Corn cappelletti
Alexandra Moss:
Sous vide egg and chipotle remoulade on fried green tomato with sauteed summer vegetables
Alexandra Moss:
Brunch with Veronica, Lauren, and Andrew
Alexandra Moss:
Pimientos de padrón
Alexandra Moss:
Purple haze carrots
Alexandra Moss:
Fresh corn polenta with ricotta and herbs
Alexandra Moss:
Squash, tomatoes, and onions
Alexandra Moss:
Fried okra
Alexandra Moss:
48-hour sous vide short ribs
Alexandra Moss:
Scrod with baby bok choy and marinated cherry tomatoes
Alexandra Moss:
First sous vide dinner: salmon and potatoes with zucchini carpaccio
