I have a question about the recipe "Garbure des Pyrénées" from Mimi Thorisson. What's the purpose of soaking the ham hock?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Pegeen is a trusted home cook.
To get out some of the salt, if it was salted, and to soften it.
Tips from a food stylist.
Make a Photo-Worthy Ice Cream Sundae
Japanese-Style Scrambled Eggs
Go On, Spread Out
Trader Joe's Summer Party Picks
Your #1 Loves