I am sure you’re aware of “Cook’s Illustrated” that quirky and incomparable publication presided over by a man named Christopher Kimball. Mr. Kimball is the quintessential Vermonter and his practicality is evident on every page of his strictly-no-advertising-that’s-why-it-costs-$30-a year magazine. Personally, its attention to detail and minutiae is fascinating although I could live without some of the “Quick Tips” which readers send in. In the most recent issue these include suggestions like using coffee filters to oil a grill grate and shoe organizers to store spices. On the other hand, the product reviews for everything from non-stick cookware to hot sauce are invaluable. And then, of course, there is the length the Cook’s Illustrated Test Kitchen goes to perfecting recipes for everything from crab cakes to apple pan dowdy. Take, for instance, their recent examination of the Turkey Burger.
Meeting the Producers and Cooks in Paris - A tasting of French cheese, charcuterie, wines & produce in Paris on the rue du Nil, home of Frenchie restaurant & Terroirs d'Avenir.
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