The other morning I stopped by Barbuto to say hello. On my way out, I passed Luis, the lead lunch cook, whom I’ve known since 2002, when we both worked for Jonathan Waxman at Washington Park. Luis still works for JW, and on this particular day he was shelling a pile of fava beans that he had just blanched. I wanted to stop and help him.
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April 21st, 2009 § 5
How to Make Crème Fraîche
April 15th, 2009 § 2
Some purists would say that making one’s own crème fraîche with pasteurized cream is a waste of time, that there is no substitute for the real, raw stuff found in France.
They are half right.
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