Peeled Walnuts: Awesome, Really
What a thing of beauty. Here’s a fresh walnut, just out of the shell, its white flesh gleaming like moonlight, and the bit of skin I have peeled back waving…
Read moreWhite Nut-Based Sauces: From Apicius to Modern Mexico
We have just one cookbook from the Roman Empire and it’s always known as Apicius. For a long time the author was thought to be a great gourmet. No, say…
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