Years ago, I remember seeing the cover of a Gourmet magazine that featured a large creme brulee and a perfectly-weighted silver hammer hovering over the dish’s glass-like, candied surface. It was all part of an article about the traditional “burnt creme” served in the dining hall at Trinity College, Cambridge, the university where I’d be […]
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Perfect breakfast, perfect snack, perfect anytime. “It’s impossible not to love someone who makes toast for you.” –Nigel Slater When Susan and I first met, ten years ago, she made it abundantly clear to me that one of her preferred meals was toast. I learned fairly quickly that where some people crave fettuccine Alfredo, or […]
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