It’s time to introduce one of my favorite cooking methods: the salt dome.
After a crazy September full of Jewish holidays, challahs, and an unhealthy dose of bubbe-meise, I bring to you a bombshell of a brisket recipe that will cut like butter and takes *almost* no work at all. Yes, yes, I know… You’re welcome.
On a recent trip to NYC I scored some incredible culinary lavender at the Union Square Market and decided to put it to good use. For those who have never cooked with lavender before, it is highly, highly suggested.
Also, Chemist in the Kitchen is officially 3 months old! WOW how the time flies, and it’s all thanks to that delicious gluten-free sweet potato gnocchi that became my first post ever. Thank you all for your support and encouragement in this food blog journey so far!