french cuisine
-
Why Twice-Baked Potatoes Are Better Than Mashed
Mashed potatoes are literal clouds of happiness. The potato, the butter, the cream, the salt. It’s like everything perfect in this world, in one fluffy form. A reasonable person wouldn’t eff around with such perfection, but I am not reasonable, so I’m here today to make a stand. You should make twice-baked potatoes instead. Hear…
-
Fluffy Sformati Is for Soufflé Lovers Who Don’t Want to Whip Egg Whites
I love a savory soufflé, but I really hate whipping egg whites. Don’t get me wrong, I love what the ever-versatile egg white can accomplish once whipped, but it’s such a drag (even with a machine), that I often avoid the fluffy food altogether. The sformati is a boon for us lazy soufflé lovers. This tender,…
-
Make Fromage Fort, the Cheese Spread You Make With Scraps
There is no such thing as “leftover cheese” but, if you are a cheese collector such as myself, you probably find yourself with little nubs and ends of various dairy treasures. You could keep making increasingly tiny cheese plates, or you could follow in the footsteps of Jacques Pépin and make fromage fort, a cheese…
-
Make the Pervert’s Magic Shell With Chocolate and Duck Fat
There are two distinct types of Claire Lower blogs: Those that contain normal, helpful, explainers and fun little tips (blogs you can send to your mum without explanation); and those that are a little bit fucked up. The latter is easy to spot. Such a blog will have a headline that makes you go, “I…