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A few classy moves translated to the home kitchen – that’s the gist of what I found in The Broad Fork. Some, like the leek fonduta, were good enough to enter the weekly repertoire. But you’re not going to find me picking the leaves off Brussels sprouts and blanching them for one of many components in a compose- d salad – or boiling and deep-frying grains of farro for a garnish again any time soon. At least not until my kitchen staff expands from 1 to 2, or 3.