Normally, Pâte feuilletée is used when you’re making/preparing appetizers such as little patties. But for some reason, I prefer Pâte brisée. I have to stop for a minute to explain the difference between… Continue reading →
This is my second day cooking a Haitian dish and it seems like I’m getting more and more disappointed by the lines in the book. I found myself to be in a constant… Continue reading →
Meet the cook!