We like to have a few recipes tucked away for special occasions. Meals that are foolproof, crowd-pleasing, and not too difficult — but still a little more demanding (and impressive) than our usu...
Portuguese food is a new interest for us. We have been increasingly fascinated by Portuguese wines, which much of the same character and value of Spanish wines, and so we've been also very interested ...
Every time we see a new cookbook by a top chef featuring recipes from their high-end restaurant, we feel torn. We're drawn in by the possibility of recreating a fantastic restaurant meal in at home, b...
We've recently discovered the Author's Answers Series from Leite's Culinaria and have been tearing through their archives! David Leite's most recent interview is with John Torode, chef of Smiths of Sm...
Is the perfect chocolate chip cookie this year's No-Knead Bread? And if so, are chocolate féves this year's instant yeast? When the No-Knead Bread recipe came out there was a run on instant y...
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