It was Ruhlman that started it.
Mark Ruhlman is one of my favorite chefs. The book on Charcuterie he wrote with Brian Polcyn is what helped me start making dry-cured ham and other things like bacon and chorizo.
I follow his tweets, and this morning, he started a very civilized game of I’ll-show-you-mine-if-you-show-me-yours by asking people to send [...]
I’d been thinking of this recipe for three years at least. At a restaurant I particularly loved, L’Utopie, which unfortunately closed last year, desserts often featured all sorts of interesting ice creams (including “nature” – i.e., no flavor added, which made you realize that vanilla really is a flavor, not the “default”, neutral variety of [...]