Friday, August 20, 2010

Tomatoey

From J. Kenji Lopez-Alt's recipe for Creamy Gazpacho Andaluz, in the July & August issue of Cook's Illustrated (I've also liked the magazine's podcasts, especially the one for no-knead bread).

Cook's Illustrated
is proof that the subscription model can and does work.

(Meanwhile: Is anyone besides me tired of seeing the word garlicky?)

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