Kenzie Finch
More ideas from Kenzie
NYT Cooking: It is hard to believe in this day and age – when salted caramel ice cream is almost as ubiquitous as vanilla – that desserts in which salt plays a starring role was once a newfangled concept. This recipe, an adaptation of one attributed to the pastry chef Claudia Fleming, came to The Times in a 2000 article by Amanda Hesser about the development of that very tr...

NYT Cooking: It is hard to believe in this day and age – when salted caramel ice cream is almost as ubiquitous as vanilla – that desserts in which salt plays a starring role was once a newfangled concept. This recipe, an adaptation of one attributed to the pastry chef Claudia Fleming, came to The Times in a 2000 article by Amanda Hesser about the development of that very tr...

Beef and Pork Ragu - Bon Appétit - Real Italian ragù is nothing like that pasty red stuff. It’s a thick, hearty pasta sauce, made with at least one kind of meat, that’s simmered for hours until the meat is tender and the sauce is rich and savory. -