It’s not an actual secret or anything, but I like to think of layering flavors as an ace in my pocket. It’s a trick that may be obvious, but doing it intentionally makes me feel like a cooking genius. Hey, I’ll take it. At this moment, the kind of “layering” I’m talking about is actually the repetition [...]
Crêpes satisfy the part in my heart that is obsessed with paper. So soft, thin, and light, you could almost send a crêpe as a wedding invitation, layered with vellum and scrolled up with a silk ribbon. Their forgiving, slightly stretchy quality makes them easy to fill and roll up, too. They even open back up [...]
I love it when I “invent” an easy and delicious way to prepare something, only to learn that it has an elegant name, especially a French one. It was a double whammy when I unwittingly created Salmon en Papillote with Mangos and Orange Suprêmes. I was not aware of my utter elegance when I first [...]
