If lasagna is one of the most comforting dishes to make when it's cold—that's my opinion at least—then this mushroom lasagna variation from
Smitten Kitchen is like wrapping yourself up in extra blankets and turning the thermostat way up. Instead of being topped with a standard red sauce, a thick bechmel is used. It coats each bite, and comes out of the oven bubbling and golden.
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For the March issue of
Vogue, the magazine's food critic,
Jeffrey Steingarten, employs a personal chef for two weeks, documenting the experience in his column. In this video microseries, we go behind the scenes in Steingarten's kitchen as he hires chef
Paul Liebrandt. Today: In Part 4, Steingarten & Co. break bread with Liebrandt. And, in a new outtake, Liebrandt dishes on working for Jeffrey.
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