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Yours are gorgeous. Too late at night to be drooling. Must make for Sunday morning. With bacon drippings.
Commented Jan 24, 2015 on Pop Up! at Ruth Reichl
Pop Up!
I can't resist antique kitchen utensils, which is why I have so many cast iron pots. Lately I've been looking for a copper egg white bowl because I have a strong urge to make zabaglione. But my most recent find here in my rented kitchen in LA was this little beauty: a well-seasoned iron popov...
In Texas, we call them cheese coins. Love the pulverized bacon idea!
Commented Dec 27, 2014 on Rich Little Crackers for Christmas (or anytime) at Ruth Reichl
Rich Little Crackers for Christmas (or anytime)
Bacon Cheese Coins My friend Robin showed up for Christmas dinner last night with these really fantastic (and very rich) cheese crackers. I asked for the recipe - and thought I'd share. Gruyere and Bacon Wafers 2 slices bacon 4 ounces unsalted butter, room temperature 1 cup unbleached flour...
Thank you for the gorgeous, natural photographs and even more for your elegantly written account of your meal at Ledoyen. The mushrooms. Sigh.
Commented Oct 12, 2014 on Paris Notes: Ledoyen at Ruth Reichl
Paris Notes: Ledoyen
Napoleon, it is said, met Josephine at Ledoyen. I don't know if that's true, but it certainly could be. For years I've stared longingly at the lights of this grand old building, set in a park just off the Champs Elysees, and thought it looked like the most romantic restaurant in the world. The...
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