A while back, I attended a business dinner at a trendy New York City restaurant. One of my colleagues was a middle-aged publishing executive with an ivy League education and ...
This dish turned out to be a pleasant surprise. The recipe was unbelievably easy to prepare. The final result was much more sophisticated and refined than I had imagined. I ...
I vaguely remember discovering this technique about ten or fifteen years ago in the dining section of the New York Times. I believe it can be attributed to Gray Kunz, ...