I bought a subscription to the magazine and the first issue came in the mail last week.. I am in LOVE! Why didn’t I do this sooner? Here’s the very first recipe I’ve tried, nice and simple.
Gruyere grilled cheese with thyme and shallots. And yes. I absolutely did burn the shallots and had to use an onion instead!
(I used the rest of that macrina brioche for baked French toast the next morning. Scrumdiddlyumtious!)
I want to treat the mag like a cook book with the purpose of A. Learning to cook better, B. getting to try all the latest and edgy eats in restaurants I can’t go to, and C. Having something decadently beautiful to look at! Here’s my favorite page: