🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions

For A: 1. She wrote of unique Lupa cacio/pepe recipe yrs ago. Is that best c/p recipe 2. Has she rev her NYT Fr fry m/opus.

asked by @stuartitter almost 2 years ago
1 answer 705 views
Tad_and_amanda_in_the_kitchen
Amanda Hesser

Amanda is a co-founder of Food52.

added almost 2 years ago

Hi stuaritter -- I think it's a very good cacio pepe recipe, but not sure if it's the best. When you ask about the french fry piece I wrote (you have a great memory!), do you mean have I revised it?