Sublime
An inspiration engine for ideas
there's a big crock of softened butter on almost every cook's station, and it's getting a heavy workout. Margarine? That's not food.
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
Artichoke Hearts and Broad Beans in Oil —from Claudia Roden, A New Book of Middle Eastern Food
Fabrizia Lanza • Olive
It turns out that adding the salt in the second round of folding the dough was the perfect timing. The dough told me that this was the right way.