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Nuts and Sage |
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Two nuts walked into a dish. Seeing half a cup of white wine, one said, “Let’s get into this sauce!” The other turned and said, “Do you think that’s sage?”
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Crumbs |
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Call them what you will: crisps, crunches, and crumbles; easy fruit desserts are a busy baker’s saving grace. While there are formal differences in these types of desserts, the things they all depend on are fresh seasonal fruits and buttery-sweet crumb toppings.
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’Noble Fish |
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Once upon a time, in the land of fine food we call France, just outside the city of Grenoble where the Alpine trout streams run clear and cold, a poor chef sat aside a stream. The chef was forlorn, having nothing to cook.
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A Few Leaves |
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Crunch. Crunch. Crunch.
Are those footsteps rustling through autumn leaves? No. Not yet. Just me crunching my way through some of my favorite fall flavors—green leaves and such.
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