Cook the Book: Wine Bar Food
anything that's been fried perfectly.
I double my rice whenever I'm making it as a side and stick it in a ziploc in the fridge. it's there whenever i want to make fried rice, and is properly aged (grains separated).
Thomas Keller's Molten Chocolate Souffles from Sax's Classic Home Desserts
thin sliced ham, whole grain mustard on thick rye.
we have her baking book, her brownies are great.
milk chocolate.
a perfectly cooked filet.
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