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Roast Salmon with Spanakopita Lentils and Yoghurt
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There are two pots of salt by the cooker. One of sale grosso, coarse, rubbly sea salt ideal for salting pasta water, in it a spoon that holds almost exactly 10 grams. The other pot is of sale fino, fine salt, also sea salt, for everything else. I am a great believer in adding little, often, that is adding tiny, cautious pinches of salt throughout c
... See moreRachel Roddy • An a-Z of Pasta
The world has seen explosive innovation in pizza, yet lasagna has pretty much remained in the realm of “stomach bomb.” What if there were a lasagna that can be enjoyed all the way through the final bite? One with a light, silky sauce, in place of ooey-gooey cheese?
The answer is a combination of besciamella and ragù Bo... See more
instagram.comOne More Croissant for the Road: An absolute must-read from one of the greatest food writers of our time
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