It's a pleasure to sink your fork into during brunch, lunch, or dinner.
Mushroom pâtés of old were tasty but chunky affairs. This silky and luxurious version, inspired by a recipe in Gourmet, is impressive, especially on a buffet table.
Fresh and bright tasting these beans contrast with the deeper, richer tastes of the mushrooms and timbale.
Tucker Shaw from Cook's Science discusses new tips and tricks from America's Test Kitchen: frothing non-dairy milk, quick thawing thin cuts of meat, reducing heat quickly on electric stove tops, and the eternal debate: to baste or not?
“You can spend 20,000 lifetimes trying to taste everything and you're not going to be able to, but it's really fun to try.” Ted Allen
“You can spend 20,000 lifetimes trying to taste everything and you're not going to be able to, but it's really fun to try.”