Perfect Baked Bacon
Sometimes, though the love of pig is there, you just don’t have it in you to stand at the stove tending to batch after batch of bacon.
How Sweet It Is
The Most Addicting Sweet and Spicy Homemade Snack Mix. (with bacon fat popcorn!)
YOU GUYS. Let’s talk about the night that I ate snack mix for dinner. It happened. In fact, now that I think about it, I ate snack mix for lunch, snack AND...
Cooking Korean food with Maangchi
Korean food photo: Daebak Korean Chicken made by iweke!
I made Korean Chicken last night and it was a hit! I made two batches. One with sauce and one *more...*
Rotisserie Chicken Christmas Salad with Avocado, Red Pepper, and Lime (Low-Carb, Gluten-Free)
Low-Carb and Gluten-Free Chicken salad gets festive with Christmas colors! [image: Rotisserie Chicken Christmas Salad with Avocado, Red Pepper, and Lime (L...
Recipe: Dairy-Free Nutella — Homemade Gift Recipes from The Kitchn
[image: Pin it button big] Nutella isn't something I grew up with at home. Both of my weirdo parents had an aversion to it. I've even heard my Italian ...
Ideas in Food
Cold Smoked Rib Roast
When we find good looking cuts of meat at the store we pick them up. Aki found a good looking, well marbled 2-bone end cut rib roast. We scored the meat wi...
Weekend Recap: This Week on Serious Eats
Deck the halls with holiday cheer! Stolen vs. Panettone: pick your favorite Christmas bread. Plus, check out last minute stocking stuffers and other great ...
The Perfect Pantry
Last-minute chocolate gingerbread cake
[image: Chocolate gingerbread cake: less than an hour, start to finish!] It's that time of year, the time when everyone is out and about, braving the cro...
Scalloped Potatoes with Caramelized Onions and Gruyere
[image: Scalloped Potatoes with Caramelized Onions] A few years ago my father announced to his now very grown kids that he would no longer be participating...
A good reason
WE ARE WELL! And now that I have dared to type that, I will spend the rest of the day sanitizing my hands, taking swigs straight from the echinacea bottle, a...
The Pioneer Woman Cooks
Weekend Mixer Giveaway!
Today, because Christmas is less than a week away, I’m giving away my holiday cookbook along with a matching holiday-edition KitchenAid mixer! I had th...
Art of Dessert
Classic Chocolate Truffles
Over the years, I've slowly come to realize that when it comes to making holiday treats, I need to simplify things. As much as I'd love to make all my ...
Stir the Pots
Over the weekend a friend asked me to replicate a Montreal-style bagel, the softer cousin to the more dense and jaw breaking type made in...
Dehydrated Orange Slices
Dried oranges make the house smell absolutely delicious; intense during the drying process and a lingering seasonality thereafter. They can be hung on the ...
C'est moi qui l'ai fait !
A télécharger gratuitement : étiquettes pour cadeaux gourmands
Etiquettes à télécharger gratuitement Quand j'ai préparé ce kit à cookies, j'ai fouillé sur Internet pour trouver des gabarits gratuits d'étiquettes à télé...
Russell Stover Cake Assortment Chocolates
Name: Cake Assortment Brand: Russell Stover Place Purchased: Target (West Hollywood) Price: $1.00 (on sale) Size: 2 ounces Calories per ounce: 145 Type: Ch...
Cats & rent control & Milos
I’m so old I remember when newspapers would automatically pull airline ads (remember airline ads?) whenever there was a plane crash just to avoid that awkw...
Messy Nessy Chic
The Twelve Cozy Cabins of Christmas
Grab some hot cocao, it’s time to dream about the cosiest of cabins you could be curling up in over the twelve days of Christmas. Speaking of which, have y...
Cookie and Kate
Butternut Squash Frittata with Fried Sage
It’s very strange to be a private, reserved person with a public job. Sometimes I can hardly stand to publish another post and put myself out there… The...
John Talbott's Paris
Paris Pix: Seen in my local Franprix.
[image: Dec14 090]
Love and Lemons
Buttercup Squash Crumble Bars
[image: buttercupsquashbars] I had this buttercup squash (perhaps the funkiest looking squash of them all), sitting on my countertop for the longest time. I...
Wit & Vinegar
SALTED ESPRESSO CARAMELS + PRETZEL TURTLES FOR PROCRASTMAS
You guys, we need to talk about Procrastmas but first I just want to say that the alternative title for this post was Turtle Time because Ramona is my spir...
David Lebovitz: Living the Sweet Life in Paris
A simple, French-inspired recipe for Caramelized Pineapple yields rich, tropical tidbits. Inspired by Baking Chez Moi by Dorie Greenspan.
White on Rice Couple
Friday Favorites for “Winter”
We really don’t have a “Winter” down here in the Orange County basin of Southern California. In fact, we might have 2.5 seasons, most of which is mild to w...
use real butter
stay on target
Recipe: gougères For some reason, I had this naive notion in my head that there was plenty of time to get all of the holiday, work, house, and social tasks...
Viet World Kitchen
How to Make First-Class Spam Banh Mi
I went to the supermarket to buy a can of Spam. The canned meat section was pretty tidy except for where the Spam was. It was unruly and about half empty. I ...
Canal House Cooks Lunch
We stopped at our local bakery—Crossroads Bake Shop in Doylestown, PA—to get a cup of coffee this morning and decided to grab a ball of their pizza dough...
deep dark gingerbread waffles
Deep Dark Gingerbread Waffles These waffles use more sugar than any other I’ve made, but they don’t end up tasting excessively sweet because the sugar is n...
Hunter Angler Gardener Cook
Fried Speckled Trout with Black-eyed Peas
I had the chance to fish for speckled seat trout in Texas last month, and had a helluva good time! I also managed to bring back some trout fillets to cook ...
Winter Shandy Punch
This time last year I made a winter punch, it was prosecco and gin-based with seasonal citrus, ginger and rosemary. It was crowd-pleaser, and a looker, ...
MARRAKESH CARROT SALAD + BOOK PRE-ORDER!
[image: Carrot Salad . A Bowl Food . Sprouted Kitchen] A few months back I had a lunch date with a wise friend of mine and we got to chatting about this ...
Paris by Mouth
Burger and Fries
Practical information Address: 1 boulevard de Bonne Nouvelle, 75010 Nearest transport: Strasbourg-Saint Dénis (4, 8,9) Hours: Open every day for lunch & ...
Always Order Dessert
The Best Gift Ever
My best friend Ilana lives in Edinburgh, which is a gorgeous and absolutely wonderful place to live and visit, but really inconvenient for us when it comes t...
Drizzle and Dip
churros with chocolate and espresso sauce
Churros have to be amongst my all-time favourite sweet treat so I decided to end of my year of recipes on a sugary high. It’s also the festive season where...
Sponsored Post: Secret Spicy Pumpkin Bread
Pumpkin Bread is one of the very first things I learned how to make. The idea of it is so simple: mix a can of pumpkin with some sugar and some eggs, add s...
Lost In Cheeseland
(VIDEO) Inside the Alain Ducasse Paris Chocolate Factory: La Manufacture
Alain Ducasse is often called the Godfather of French cuisine and for good reason. The multi Michelin-starred chef has opened restaurants across the glob...
Will Write For Food
Confusion Among Bloggers on Disclosing Compensation
You know those disclaimers at the end of blog posts, when food bloggers write about a product or service and say whether they were compensated? I’ve notice...
Chocolate & Zucchini
Raspberry Bûche de Noël Recipe
Holiday meals are just around the corner, and if you’re still unsure what to make for dessert, I’m just one […] The post Raspberry Bûche de Noël Recipe a...
Tinsel and Twirl Giveaway
I have a sweet holiday giveaway for you today from my friend Cupcake Julie’s holiday shop… Tinsel and Twirl. Julie’s my friend who has the amazing holiday ...
Not Without Salt
Roasted Squash and Bitter Greens Salad
I need to update you all on a few things and although it may be a bit more gentle to start by talking about this stunning and healthful salad from Amy Chap...
David + World
Farewell to Middle-Earth?
Strange feeling right now. A bit of a similar feeling from what I experienced after watching the Return of the King, but older (wiser?) and a bit sadde...
Ask a Frenchman!
Farewell to Middle-Earth?
Strange feeling right now. A bit of a similar feeling from what I experienced after watching the Return of the King, but older (wiser?) and a bit sadde...
Where is Bryan?
Provins: Medieval Christmas Market and Other Oddities
Something out of a *Game of Thrones *episode, or nearly. Nothing says Christmas like wenches and codpieces – or at least that was the impression I was gett...
twice-baked potatoes with kale | smitten kitchen. The Food Lab: How to Make the Best Creamy Chicken Enchiladas | Serious Eats. Sprinkle Bakes: Golden Ginge...
Salted and Styled
Cookie Swap: Dude’s Cookies
Recipe and Styling by Libbie Summers from her book Sweet and Vicious (Rizzoli) Photography by Chia Chong Video by Red Velvet Partners and Barrera Productio...
The Trail of Crumbs
*The black cauldron: one of the butchers of Maison Paillot proudly stirring Boudin Noir over wood fire*Last month we experience a humble, little black truf...
Sneak Peek VS Sneak Peak
[image: Sneak Peek VS Sneak Peak] A little grammar lesson. View
[image: Pont l'Evêque férmier] 1) Pont-l'Evêque *férmier* [image: Looking up in the Passage Vendôme] 2) Looking up in le passage Vendôme in Paris [imag...
Desert Candy حلويات الصحراء
Holiday Gift List
*I don't usually do a gift round-up on the blog, but as we are headed to Beirut for the next few weeks, I don't think we'll be doing much cooking over the ...
Secrets of Paris
Sexy Shows & Fabulous Giveaways at the Paris Burlesque Festival
This week is the 6th annual Paris Burlesque Festival, celebrating the theme "Burlesque & Politics: Pin-Ups Take Power!" at the new Centre Barbara (cultur...
Canadian fisticuffs! Sipped & spit
Oh, Canada! Check out this 5-minute radio segment from CBC wherein to Canadian wine personalities start sparring verbally–and then literally–in the studi...
Spicy pecan brittle
This is the season of giving, and one of my favorite things to give is candy. Texans have a long tradition of making and sharing candy at the holidays, and...
On Rue Tatin
So many different organizations do so many great things around food and farming. Here is a short list of places where you can donate. Mercy Corps - “Mercy...
Coconut macaroons - Undercover stars on the cookie plate
If you love SOFT, JUICY, COCONUT as cookie attributes - these are for you! Totally.
Holiday baking: Carrot cake cookies recipe
[image: Carrot Cake Cookies. Porgandiküpsised.] Time to start preparing for the *Christmas* holidays and I offer you a lovely cookie recipe! Although we'll...
Le Syndicat: Frenchy Cocktail Adventures in Paris
Le Syndicat 51 rue Faubourg Saint Denis 75010 Paris French ingredients have always been a cornerstone of cocktail culture, lately, la belle France has rea...
A Veggie Venture
How to Make Lefse ♥ Video & Recipe from a Lefse Expert
[image: How to make lefse, the Scandinavian Christmas specialty. Step-by-step video, recipe and tips from expert lefse maker LeAnne Kruger.] Something speci...
Gluten-Free Maple Oatmeal Cookies
One of the most interesting things about writing a book on gluten-free breads, was learning about what grains are gluten-free and which are not. Oats are c...
Over a Tuscan Stove
Agro-Dolce [Sweet and Sour]
I adore this time of year, work slows down to nothing and I have time to cook for pleasure. In Italy, the holiday season really starts on December 8th ...
Lottie + Doof
Rugelach, Redux (Again)
I’ve already shared two very wonderful rugelach recipes on my site, so who do I think I am writing about a third? Well, this one is my favorite. I think. W...
Alice Medrich's Buckwheat Squash Loaf with Cranberries
Good morning, everyone! Ooh, this week is starting off well. The sun is shining, I'm about to turn a pound of butter and an equal amount of raisins into Stol...
I'm looking forward to it (+ a giveaway)
There are many reasons why I could never be a photojournalist. Chief among them being that when I travel, I regularly forget to take many photos. Case in...
Making Mole Verde at La Cocina
Are you familiar with mole verde? I've always loved mole poblano, the chocolate-based mole, and knew that there are many other types of mole -- red rojo, p...
Every year it seems like Turkey Curry is the featured after-Thanksgiving recipe in most of the newspapers. I suspect most of us just pick at the turkey until...
Thanksgiving Appetizer Idea: Georgian Eggplant Walnut Rolls
Badrijani nigvzit Happy Thanksgiving, my fellow Americans! May the sentiment of our holiday spread far and wide across the world. We need it. I don’t have ...
like a strawberry milk
On rituals and beautiful habits – Biscuits croustillants à la cannelle
[Crisp cinnamon biscuits] I don’t want fig leaf or oak bark infusion. I don’t want gimmicks and royal icing where it’s not needed. I want to explore flou...
Oof: Red Hawk Macaroni with Prosciutto and Raspberry Jam
-*Utter deliciousness in a bowl.-* During the writing of *Melt: The Art of Macaroni and Cheese, *Stephanie and I had to deal with a small little problem. ...
Rosemary and Vanilla Apple Butter
Time again for the monthly post I do together with Sophia and Simi, this time it is about preserves and such stuff. I have to add ‘such stuff’ because I ...
A War Bread in a Modern Cookbook: Oat Bread
[image: WW1 poster: Little Americans. Do your bit.] As I mentioned in a previous post, I have been baking a "war bread" for quite a while. My long-time fav...
Chinese Soup Dumplings Recipe (with Pork & Crab)
Chinese Soup Dumplings, or Xiaolongbao is a MUST TRY at least once! It’s a long recipe, the dumpling skin is hand made and the filling requires several h...
the sophisticated gourmet
Give Books Campaign & Giveaway
©The Sophisticated Gourmet 2014. | Permalink | 135 comments | Add to del.icio.us The post Give Books Campaign & Giveaway appeared first on The Sophistica...
Food for the Thoughtless
The Tijuana Donkey
If you are drinking Tijuana Donkeys alone, make certain to remove the whistle from your mouth before consuming to avoid unnecessary choking hazards. Contin...
Weekend Suppers With Friends: Fresh Market Tabbouleh Salad, Seared Lamb Chops With Olive Chimichurri & A Warm Mushroom Salad
During fall and the holidays, it's all about cozying up and having with friends around our table. We make a fire, text a few friends and start cooking, gat...
A Remembrance of Tomato Chutney
I am to be my mother’s summer prep cook. I am nine. My uniform for work is simple. I’m dressed in a one-piece bathing suit and wear swimming goggles pulled...
Appetite by Penny De Los Santos
For years I have wanted to be here for this day and finally I…
For years I have wanted to be here for this day and finally I am: Día de los muertos in México City. (at Coyoacan, Mexico City) via Tumblr http://ift.tt/1w...
Visiting the Judean Desert
According to Friedrich Nietzsche “What doesn’t kill you makes you stronger”. I think that’s nonsense. Even so, life should be lived optimistically, eve...
Roasted Red Pepper Dip
A few years ago, I was invited over to a friend’s house for dinner in Paris. He and his wife were from Syria, and they had one of the sweetest love stories...
Tug of War
*Bank of England, London* Images of this new installation, left outside of The Bank of England which will be shown by Andipa Gallery at Multiplied 201...
Cream Puffs In Venice
[image: pecanpie1] It's never too late to say it - Happy Thanksgiving! I am grateful for so many things ... this pecan pie is one of them.
You can't watch that video! or, DRM stupidity
Seriously? Once again, the video I want to watch is not available in my country. Which, when you are an expat, is actually a misnomer. I learned about the he...
Springing into new things : Raw, vegan, gluten-free baking
(Raw and Vegan Carrot Cake) Nobody panic, I haven’t actually turned my baking blog into the polar opposite of everything that has been posted here for the ...
Oh, Paris! Oh, Work!
*Mes apologies!* I have not updated the blog for a while, with good reason. I have a new job. Oh, not just *any* job. This is a great new job that keep...
Coconut Milk + Chocolate Pots de Creme
[image: pot de creme] If you read my last post, you know that my diet has changed dramatically of late. I don’t think this is a permanent situation as foo...
Alice Q. Foodie
Club Tengo Hambre Tour Part I - Verde y Crema, Tijuana
[image: Club Tengo Hambre Group 8.9.14] I have another post about London in the works, but judging by the number of questions I've been getting about this t...
Why Travel To France
Beef Bourguignon Sloppy Joe
Remember the massacred French recipes I mentioned previously? Here’s a new one: I give you my new food invention… (drum roll) the Beef Bourguignon Sloppy J...
La Tartine Gourmande
August 16-17: a food styling and photography workshop in Brooklyn with Sunday Suppers
Hello everyone, I am currently in East Sussex England teaching a food styling and photography workshop at Hawthbush farm. It’s incredible here! The country...
Lemon Fire Brigade
TOMATO, MELON, AND BLACK OLIVE COUSCOUS SALAD + ORANGE YOGURT DRESSING // Serves 6 Recipe published by Food and Wine, contributed by Sarah Bolla SALA...
Food by John Loydall
Beetroot-Cured Salmon With Chrain And Herb Salad
Every so often you’ll see deals on whole salmon at your local supermarket. If they seem in decent enough condition, they’re well worth the money. You can...
Rosa Jackson's Edible Adventures
Tasting Tel Aviv
[image: Love] I have never kept a journal consistently, but I do carry a notebook in which I jot down thoughts, lists and resolutions. In this notebook is ...
The Greatest Veggie Burger. The World Has Ever Known.
Having been a vegetarian for 30 years, I’ve eaten my share of veggie burgers. The problem with most mass-produced veggie burgers is that they taste bland...
Stuff Parisians Like – The Books
Dear Paris Lovers, The silly articles on this blog have now been turned into a book, that is available in English, in French and in Polish. Thank you for...
Pinch My Salt
The Sugar Snap Peas are Back!
As if the scent of roses, lilacs, and orange blossoms wafting around our yard hadn’t been enough of a clue, the arrival of sugar snap peas in our CSA box i...
The Food Section
A pungent, potentially noxious mass of smoke caused by the cooking of meat in a restaurant kitchen.
The Cook's Atelier
The Cook's Atelier: we've got a new website and blog!
We've been working on some really fun and exciting new projects since we arrived at our new atelier including a new website and blog. If you'd like to follow...
2013: The Highs Get Higher, The Lows Get Lower
The second half of 2013 went by in a flash. It was a real rollercoaster. Nick quipped sometime in the early fall that it seemed as we get older, our highs ...
Food & Think
Egg Nog: It’s All Fun and Games Until Someone Starts a Holiday Riot
When four gallons of whiskey was smuggled into a West Point Christmas party, a third of the academy erupted into chaos
Winners of The Edible Journey and Billington's Giveaway
[image: Winners of The Edible Journey and Billington's Giveaway]Thank you all for your lovely comments and feedback on The Edible Journey and it's photogra...
can i get all these at one job: more guidance, more responsibility, more learning & more money?
It takes a long time of working in kitchens to develop a knowing over-the-shoulder glance at what the wake of your boat means. Like reading tea leaves, one h...
Confessions of a Restaurant Whore
RIP Judy Rodgers
I haven't written here in, quite literally, years. Two young kids and all that goes with that makes it challenging. But I could not let today pass withou...
Pastry Methods & Techniques
By: geyl derecho
Hi maam.. i juat want to ask about my cupcake mixture.. my ingredients are milk 1 1/2 cups butter 100gms oil 1/4 cup cocoa 1/2 self raising flour 1cup 1 eg...
Bronagh Staley – Owner of Sweet William, and Peter Staley – Artist, Isis and Fiontan
Bronagh Staley - Owner of Sweet William, and Peter Staley - Artist, Isis and Fiontan
Sunday Sweets: Dia de los Muertos
You may *think* Halloween marked the end of all the fun, but not if you celebrate Dia de los Muertos! *(By Ashlee Trotter) * Yep, Day of the Dead actual...
Sticky, Gooey, Creamy, Chewy
A Twist on a Classic: Cauliflower Fried Rice with Ham, Shrimp and Pineapple
A new Asian restaurant recently opened just a few blocks from our house. Actually, it was a popular and well-established place that closed many months a...
Tea & Cookies
I can’t remember the first time I found myself on Diane Cu and Todd Porter’s beautiful website, White on Rice Couple, but I remember what I found there: go...
Cannelle et Vanille
A rainy day at Terrain
[image: Lunch at Terrain at Styer's]I have been so inspired by rain lately. The moody blue colors that come from that light. The saturation. I spent a fe...
Lucy's Kitchen Notebook
The Lamb Chops
*The pickings were slim at the market. *I was going to be teaching a class where we just cook together through to lunch time, based on what I find. I dro...
Bonjour! Quelqu'un de bien attentionné m'a gentiment fait parvenir de très beaux sels achetés sur un marché à Marseille, ils sont tellement beaux que j'ai...
Bun thit – cold Vietnamese vermicelli noodles
Like most people who love eating, I also love reading about eating. And sometimes, a particular chapter from ...Continue Reading The post Bun thit – cold...
Playing with Fire and Water
the three friends of winter
The Three Friends of Winter a dessert serves 6 winter: kasu amazake This is a variation of amazake that introduces yeast via the kasu (sake lees), aligning i...
image from Stockman
Thursday Night Smackdown
So Long, and Thanks for All the Fish.
It’s been almost five awesome years, but the time has come to end TNS. The site will still be here for all your recipe reference needs, but there will be n...
Alinea At Home
Chestnut, too many garnishes to list
Sometimes, I think there is no more beautiful color in the world than that of a chestnut. A few years ago on Christmas Eve, my friends and I roasted chestnut...
What Katie Ate
Vive la France! (and a few missing oeufs...)
I've been meaning to write up this post for a few days but alas I have been pretty unwell and bed-ridden for the past 6 or so days with a rotten stomach ...
The Traveler's Lunchbox
Endings, Beginnings, and Spaghetti
August already. How did that happen? However it did, it sure happened quick. One minute it was spring, with each long, languid day offering the promise o...
Andrew Zimmern: Bizarre Foods
Andrew’s Austin Vlog
à la mode*
I’m sure everyone who loves photography, at some point gets a bit burnt out. I have to admit I’m one of them. It seems like the more we chase after the new...
A Rainy Sunday in Paris
It was a chilly, rainy Sunday in Paris and life would be slow. The ride from Charles de Gaulle Airport though, was a quick 30 minutes *sans* rush hour tr...
The Dog's Breakfast
the markets of Java and Bali
Some people like to visit museums when they travel – what we love most is to visit markets. Nothing compares to the unmediated experience of living culture...
Terroir Parisien, Yannick Alleno’s Farm to Table Bistro in Paris
Anyone with locavore leanings will love Yannick Alleno’s modern new bistro Terroir Parisien, which pays homage to the agriculture of Ile de France, the dep...
Lunch Box (Dosirak)
I found these old school stainless steel lunchboxes a couple years ago at a garage sale and couldn't resist. Brings back memories of Korea, picnics, Mom. ...
This is Easter…
An almond after another… Caramelized nuts 100 g of unpeeled raw nuts 125 g sugar 100 g water Prepare a sheet of parchment paper and grease lightly with sun...
Athens Snaps - and Frozen Yoghurt with Greek Olive Oil
Apologies for another long absence here – and thank you so much for all your kind words and prayers on my last post, I’m very grateful for your support....
Paris Do, Paris Don't
#74 DO La galette des Rois
It’s that time of year again for those flat golden flaky cakes to start popping up...
Internal Blog Up and Ready
So many transitions....launching my site was huge and I have been doing my best to keep up. This blog was accessible through the website but the intention ...
Curry night @ The Picnic Basket – a fundraising for Thai flood victims
It’s not easy to cook a hot meal in 5ft of floodwater. This Sunday November 13, my friends at the Picnic Basket, the Penny Ice Creamery and I will take the...
The Adventures of Pie Queen
Book Your Thanksgiving Pies!
It's time to think about booking your holiday pies! Yes, the Pie Queen had some successful pie-baking for y'all last year, even working out of that tiny, t...
kiss my spatula
It’s Always Market Day Somewhere
There’s not much I fancy more than sniffing out the week’s new treasures at an open-air market—moseying from one deceptively innocuous stall to another, on...
Our next project: Verjus [update]
Three weeks ago we hosted an opening night for friends and family at our new wine bar attached to our -soon to be open- restaurant. That same morning the c...
When our daughter lay in the ICU on her second day of being alive in the world, we stood above her bed and asked her to breathe. Her small hands were strappe...
An Obsession with Food
Do Wine Blogs Matter?
I wrote an article for the San Francisco Chronicle about wine blogs and their effect on the market. I had hoped to make that announcement the new post on...
Help the People of Haiti
The devastation in Haiti is almost beyond imagining. While the media is covering the disaster extensively, it still seems impossible to compr...
pumpkin spice cupcakes with maple cream cheese frosting
Consider this a lesson in scale. Something no cookbook will really tell you. You won't see in the notes something like "If multiplying batches, strongly sugg...
Sundance Channel's Big Ideas for a Small Planet: Creatures
Remember, visit www.mattbites.com for new stuff!
This old site will soon go away. Remember to visit www.mattbites.com for new delicious stuff!
Harold McGee: The Curious Cook