It was 1991. Ruth Reichl, was the editor of the Los Angeles Times food section, and she was changing the culinary scene, mostly subtly but with a wake up bang directed at others. When she asked me to write…
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Table sauces and how to cook with them…
No! He wasn’t this young but when again am I going to have a chance to use this image?
You can watch the video on griddle roasting here