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Upgrade your traditional and classic green bean casserole by using fresh green beans rather than frozen or canned. And instead of canned soup, make a mushroom variation of the classic French velouté sauce. It’s usually made with store-bought fried onions, but you know we’re here to WOW, so we’re making our own crispy shallots.
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The Food Lab by
Kenji Lopez Alt
Thai Food by
David Thompson
The Flavor Bible by Karen Page
Authentic Mexican by Rick Bayless
Essentials of Classic Italian Cooking by Marcella Hazan
Bouchon Bakery
by Thomas Keller
Memories of a Cuban Kitchen by Mary Randelman
Death and Co by
David Kaplan & Nick Fauchald
recommended cookbooks
White Heat 25 by
Marco Pierre White
Momofuku by David Chang
The Zuni Cafe Cookbook by Judy Rogers
Memories of Philippine Kitchens by Amy Besa & Romy Dorotan
5 RECIPES YOUR KIDS CAN MASTER BEFORE AGE 13
blog post
my essential kitchen tool list for 2022
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