Making sous vide blackberry cordial.

Since my immersion circulator joined our coterie of kitchen gadgets, I’ve made quite a few infusions with it, from Alton Brown’s fennel cordial, homemade not-actually Grand Mariner, allspice dram, and a raspberry cordial taken straight from the Anova Culinary website. AB’s fennel cordial was exactly as I expected–complex with lots of different anise notes at…

Garganelli Aromàtiques, as interpreted from La Pasta Per Als Catalans.

A small part of my cookbook collection comprises books that I’ve gotten while traveling abroad; this started with our honeymoon in Piemonte nearly 12 years ago and has since grown to include several cookbooks on Catalan and Basque cooking. Our most recent trip in 2018 yielded my largest haul in that I got all of…