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Thursday, April 25
| « Whoopie! There it is | Local Flavors Featured at Downtown Farmstand » |
Looking for a delicious way to use up that sack of potatoes you bought for Saint Patrick's Day? Mark Bittman comes to the rescue with an ingenious recipe for potato gratin that takes about 30 minutes to cook rather than the typical 75 minutes. The potatoes are poached in milk or cream before baking (I used whole milk with great success).
In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
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