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Fennel Gratin

Adapted from Naomi Pomeroy’s book “Taste and Technique”, this exquisite gratin combines Gruyère sauce, crunchy bread crumbs and braised fennel to create a delicious symphony of flavors. As expected of this fantastic book, this gratin is a tad more labor intensive than expected, but every component is key to making this beautiful dish. In this…

Chicken With Mushrooms & Vin Jaune

Ingredients ½ ounce morel mushrooms (dried) 3 ½ pounds chicken (cut into serving portions) Salt black pepper 1 tablespoon olive oil 14 tablespoons butter 1 onion (halve & slice thinly) 1 ½ cups vin jaune (if unavailable, replace with ¾ cup dry white & ¾ cup dry sherry) 8 ounces mixed mushrooms, sliced thinly (cremini,…

Ludo Lefebvre’s Salad

This salad serves as an appetizer at the tiny Los Angeles restaurant Petit Trois, where Ludo Lefebvre lovingly serves bistro classics to the food obsessed, and much of the film industry. However, it also works as a light lunch or dinner, and works fantastically alongside a fresh baguette and a glass of red. It’s very…

Buttery Snacks

The key to easy, scrumptious cookies, is good butter! Initially, pastry chef Anita Chu was a structural engineer from Berkeley with a knack for baking. This eventually lead to her working on her “Field guide to cookies.” An adaptation of Parisian pastry chef Arnaud Larher’s, her favorite cookie is the chunky TV snack, or croq-…

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