By: Alain Passard
In my years living in France, I was always most inspired by Alain Passard. His restaurant "L'Arpege" is a place I spent my rent money on more than once. He used to cook everything, from duck to bass to tomatoes, but has since …
Iron Chef and Food Network Celebrity Chef
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8 minutes ago
Unsponsored recommendation: La Cave de L'Abbe Rous Banyuls French Wine Vinegar https://t.co/4bXmxsxwmp
Unsponsored recommendation: La Cave de L'Abbe Rous Banyuls French Wine Vinegar https://t.co/4bXmxsxwmp
4 hours ago
Watching my daughter cook some strips of smoky, thick cut bacon. Iām almost alarmed by how happy and focused she is. She looks like a young cook. Cracking eggs into a bowl. Rummaging around for some bread. She reminds me to stay connected to the joy of cooking.
Watching my daughter cook some strips of smoky, thick cut bacon. Iām almost alarmed by how happy and focused she is. She looks like a young cook. Cracking eggs into a bowl. Rummaging around for some bread. She reminds me to stay connected to the joy of cooking.
