31 10 '20
Want to know what makes Mark’s recipes taste so great? Here’s the rub from a summer cooking class for Precision Science.
12 02 '19
Tomato / Eggplant Salad 1 large eggplant, peeled and rough cut 4 medium tomatoes, peeled, seeded and chopped – tennis ball size HINT –remove core from tomato and cut a small X on the bottom of each, dip each tomato in boiling water for 1 or 2 minutes, remove to cool water, tomato skins will…