
Classic French ham and cheese sandwich. Jambon de Paris and a mix of Gruyere and Taleggio.

I hope I can still call this a Bechamel Sauce. I used thinned out Creme Fraiche in place of milk. It’s seasoned with rosemary and nutmeg.

Christian Bowers of Bola Pizza and the Austin Food Journal
Overnight brine in buttermilk, paprika, chili flakes, salt and pepper.
Hummm. Turns out, Kenji is right. Deep frying in a wok is kind of cool. He just dropped his new book, check it out.