I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.
The best flour you haven't heard of (and brown butter genoise)
Um, Tiger Nut Flour?
Dried Beans Have a Life Span, Too
Cuba, the Cookbook
Poach Your Chicken, Win at Dinner All Week
Piglet Day 4: Read the Cookbook Review