With honey, bay, rosemary, thyme, garlic, and parsley, this brine from chef Thomas Keller lends unspeakable amounts of flavor to pork.
Mar 29, 2010 posted by David Leite
Not quite cookies yet not exactly beyond the realm of cookiedom, this imaginative approach to chocolate bark brings a little elegance to the everyday.
- Quick Glance
- 10 M
- 30 M