I'm about a month away from turning in my first cookbook, and I can definitely say it's been the biggest project I've taken on in my professional life. What have I learned? For starters: stock up on plastic takeout containers.
As I planned out the recipe list for my cookbook on Mexico City cuisine, I couldn't leave out pancita, a soup of tripe and chilies. There was just one problem: I can't stand it.
Lesley Tellez hasn't favorited a post yet.