"I sought a dish that used not only the feet but also the hocks, which are some of the most succulent and tender bits on the animal." How often are you alone in your kitchen with a pair of pigs'...
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As promised, the chocolate bouchon recipe from Bouchon by Thomas Keller with Jeffrey Cerciello (Artisan, 2004). Butter and flour for the timbale molds. 3 1/2 ounces (3/4 cup) all-purpose flour 1 cup unsweetened cocoa powder 1 teaspoon kosher salt 3...
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