Below is a slice of home-baked cider raisin apple bread with a morsel of foie gras on a lettuce leaf bed, topped with apple quince compote. In one way it’s a simple set of flavors. In another way it’s complex. Either way, it’s delicious.
Six croissants. No yeast. No drama.
Some recipes deserve to be revisited. This croissant formula — pulled from my culinary school copy of Special...
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