Chouée (Buttered Cabbage with Potato) and a little technique
It was water that made me fall in love with vegetables all over again
Whenever I have the opportunity to set a date solely dedicated to dinner, I take full advantage. It’s the perfect excuse to take on a bigger-than-usual cooking project. Carbonade à la Gueuze (Beef braised in tart Belgian Beer) from the Art of Eating Cookbook had been calling. The lift that a …
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