Wouldn't be doing this recipe Justice if I did not read this one comment which is Probably the most famous comment ever Left on a New York Times recipe from Sydney Newberry who you know I would Assume Sydney has a Transatlantic accent This has been my go-to brownie recipe For 30 years even after going to baking School I agree that using the best cocoa Possible makes a difference these days I Use calbo in the 80s an acquaintance in Germany to whom I brought some of the Brownies and who considered herself a Good cook asked for the recipe but was Never able to get it to work she kept Asking me what she was doing wrong and I Was never able to solve her problem Eventually she moved to the US and stole My husband
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
Leave a Reply