Rolled by hand, dusted with flour, and hung to dry at an outdoor market in Paris. It needs little more than a slug of virescent olive oil, crushed garlic, and red pepper flakes. Some oily anchovies wouldn’t hurt...
Read MoreNestled in a basketful of hay, these farm fresh eggs are itching to be cracked into a sizzling pan or over beef tartare. Next to it are bouquets romanesco broccoli, a stunning, geometrically intriguing...
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