Valid magazine recipes?
I save, reread and mightily enjoy Saveur, Gourmet, Food and Wine articles. Now I want to take the mag to the kitchen and make the Shrimp w/ saffron rice (F&W, 9/10) or Moroccan harissa lamb (G, 5/07). How reliable are these recipes? Is there a difference, one Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude