Authenticity is a broad subject that probably many people agree that we’ll never agree on, since food changes and evolves, as time goes by, and as people cross borders, using what they can get where they live. But I sometimes have an amusing image in my head that the people who are scouring the internet, pointing out inauthentic recipes, are sitting in cafes, eating chicken…
我通常手头上放一些罐头的东西。沙丁鱼，金枪鱼和西红柿是您在我的橱柜中找到的常数。I also have oddities that I’m not sure what I’ll use them for, but keep them around anyways, like smoked sugar, butterscotch chips, coffee-flavored salt, Vietnamese coconut syrup, and a kit someone gave me for making queso blanco which does, indeed, work. I’ve discovered the…
I wasn’t always friends with no-knead bread, partially because I like kneading, and find those five minutes out of my day become the least-stressful activity that I know of. Although I worked at a bread bakery one night because I thought it might be interesting to become a bread baker. By the time we finished up, very early the next morning, my aching legs, back,…
在过去的几年中，盎格鲁波浪遍布巴黎，最新的巴黎人是Marks＆Spencer的回归。他们在法国的最后一家商店在十年前关闭，经过很多猜测和期待，他们回来了。他们最初的Rentrée是Champs-elysées上的一家商店，它给衣服的空间比……
很难写或谈论像Fäviken这样的地方。Not that I have trouble talking, as those around me can attest to, but making the trek top the restaurant far north of Stockholm is as much about the experience of being in a certain time and place as it is about eating the food they’re serving. Although I don’t necessarily follow all the…
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