I’ve come to realize that my informal project to bake my way through the Bouchon Bakery Cookbook has come to a shuddering halt. Back in January, in fact. Because that was when I made those scones pictured up there. I… Continue Reading →
A scoop of Maple Bacon Crème Brûlée on a sugar cone. The chunks of bacon (from Rowe Farms) are nice and chewy, not frozen or tiny. The bacon made for a nice hit of salt against the creamy sweetness of… Continue Reading →
The end of winter means, unfortunately, the end of risotto season. Personally, I’d eat it year-round — I love risotto — but I don’t think I’d get many takers if I served it in sweltering summer heat. Not exactly the… Continue Reading →
Confronted with two fats, I found myself in an optimal situation. Who knew?
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