An American in Paris One thing I learned from the chefs at Le Cordon Bleu in Paris is that love and cooking are one and the same. I'm reserving some of their "cook from your heart" maxims for a...
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The last time I had this dish I was still in college, and all was not well. I wondered how it was possible for one vegetable to soak up that much grease. It was like fat sponge. I stayed...
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