It seems I’ve been wrong all this time. I’ve always called this “potage de crécy”, but I’ve recently found out that shouldn’t be the case. According to a friend on […]
Roasted Rainbow Carrots, with Golden Morels, Pistachio Nuts and Honey If you’d like to make this vegan, replace the honey and unsalted butter with agave nectar and olive oil respectively. […]
Confit is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation. Sealed and stored in a cool place, confit […]
