It should probably not be a surprise that I love French patisseries. It’s great to see this three part video looking behind the scenes of the magic of the workers making everything from scratch and fresh ingredients. Première partie Deuxième partie Troisième partie
Read more
The Atlantic has an article about a new cookbook by Sam Sifton that throws out the traditional recipe in favor of a less ridged structure. They pull this quote from the book for Teriyaki Salmon With Mixed Greens: Turn your oven to 400°F or so, and while it heats, make a teriyaki sauce with soy…
Read more