You inspired me to try this today, and it’s pretty good! You’re right in that the butter could be a bit richer, but for a $5 quick sandwich, pretty reasonable.  Read more

i lived in chicago for 12 years and i never understood the love for portillos, but my gf will do anything for this cake. i sent her a <3 shaped valentines cake for 4 years in a row. Read more

This should do.

Add cream cheese, spicy brown mustard, and hot pepper jelly to any sandwich and it will be your new favorite sandwich. Read more

Bacon jam, my bacon jam. Read more

Try Pollo Campero coleslaw if you’re lucky enough to live near one. It’s pretty fantastic. Read more

Hear you out? As far as I’m concerned, this is the chilliest of hot takes imaginable. KFC coleslaw is the standard by which I base all other coleslaws. It’s frankly THE reason to go to KFC; everything else there is average at best. But the coleslaw? It’s dope, and I’ll hear nothing different, thank you very much.
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I stan. Read more

can confirm. Read more

The smell of coffee cooking was a reason for growing up, because children were never allowed to have it and nothing haunted the nostrils all the way out to the barn as did the aroma of boiling coffee. Read more

Really enjoyed following you on your French Bistro journey sir. As a Former E.C. I really could relate to the way you brought me (the reader) along on your adventure, really following AB’s path, while telling a story. From French onion soup, all the way to the Mousse. Well played young man. I am now a loyal fan of you… Read more

Sometime in what, the late 80's early 90's chocolate mousse became trite and passe, which is a crying shame. It’s an epic example of how applying the right technique to just 5 ingredients can result is something ethereal and transcendent. Some classics really should never go out of style, this is one. I once had a… Read more

That is one GORGEOUS and appetizing plate of food right there. Wow.

I’ve had skate wing once, in a restaurant in L.A. about 13 years ago or so and liked it a lot, but thought it was something exotic only restaurants really had access too.

I always forget how much I enjoy that combination of butter, lemon juice and… Read more

“ . . .[E]very component plays a role; there is no extraneous element.” This is something I’ve noticed and really come to appreciate about French cooking as well. Additionally, it’s the question of how to make each element taste best, contribute the most flavor, to a dish. There’s this real thoughtfulness to… Read more

That looks great. The one thing I’d add is this the kind of thing where the trick isn’t in cooking the dish itself, it’s in getting your whole meal prepped so everything is ready at the same time.
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was once at a special sunday night dinner at a restaurant in Asheville; the feature of each dish was pork. course 2 or 3 was pork rillettes, in cube form. they were delicious. the entire meal was delicious, ample & rich, i was left in need of a nap and a new belt notch. in this state, while settling up the bill, the… Read more

I tried this recipe, and then a few months later I got to try the real deal at Les Halles. I was shocked to find I liked the ones I had made a lot better. Read more

This is the first time I’ve ever read an article about rillette in english. My Le Mans-born heart is proud and happy :D Read more

Great photos with this one. A great rillette is such an amazing thing to eat. Read more