Tender and crumbly like shortbread, yet subtly flavored and sweet like cookies, these beg the question, which are they?
- 20 M
- 45 M
- 36
About Leslie Mackie
Leslie Mackie picked up her kitchen skills at the California Culinary Academy in San Francisco, honed her craft working with chefs Lydia Shire and Jasper White in Boston, and caught bread fever while working in Los Angeles in 1987, when artisan bread was just beginning to emerge from wood-burning ovens. In 1993, Leslie opened Macrina Bakery in Seattle, which has since been featured in Sunset, Bon Appetit, The Los Angeles Times, The New York Times, The Seattle Times, Seattle Weekly, and Seattle magazine. She’s also appeared on Julia Child’s Baking with Julia and earned an Outstanding Contributor Award from the James Beard Foundation. @mslesleymackie
Pastrami, Caramelized Onion, and Gruyère Sandwich
Not every stack of meat slapped between some slices of bread qualifies as a proper supper. This one does.
- 25 M
- 45 M
- 4