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Prosciutto e melone, does it get any better than this?
Somethings should not be tampered with, and I've come to the conclusion that prosciutto and melon is one of those things. That's not to say I haven't tried: melon ice cream, powdered prosciutto, wrapping the prosciutto around little mouth size bites of melon, or wondering if a mint chiffonade would spark up the flavors, but…
The Last Word
It’s a cocktail, not a final pronouncement. John Deragon, mixologist extraordinaire, at PDT introduced me to this cocktail, and it’s ethereal, you can’t quite put your finger on its complex flavors, its like gazing at a young girl who has knowing eyes. Simple enough recipe: equal parts gin, Green Chartreuse, Luxardo Maraschino and fresh lime…
Return of the Bonne Femme
Bonne Femme literally means good woman, but in culinary terms it's come to mean something home cooked, usually a stew or casserole, and it implies frugality on the part of the cook. Given the global economic news, it looks like the Bonne Femme era is making a comeback. The Frugal Girls blog is all about…
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