kaye16's Profile

Joined: December 21st, 2009

Pasta e Fagioli from Essentials of Classic Italian Cooking

An easy and delicious soup. I used lardons for the meat. We were thinking that chicken sausages would be good, saucisse de volaille or merguez de volaille, cut in quarters lenghtwise, then into little... read more >

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kaye16's Reviews

1 recipe(s) reviewed. Showing 1 to 1Sort by: Title | Date | Rating

The Tenth Muse: My Life in Food

By Judith Jones
Anchor - 2008

This is my standard go-to recipe for pâte brisée/pie crust.
It's made in the food processor with alligator pulses, to keep the butter from melting. Flaky, wonderful crust. Perfect. Whenever I make one, I make a second to put in the freezer.

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