The food lab better home cooking through science ( PDFDrive ) 789

MAKES ABOUT 2 CUPS 2 cups crốme fraợche, preferably homemade (here) ẵ cup grated fresh horseradish (or substitute drained prepared horseradish) 1 tablespoon Dijon mustard 1 teaspoon white wine vinegar Kosher salt and freshly ground black pepper Combine the crốme frche, horseradish, mustard, and vinegar in a medium bowl and whisk together Season to taste with salt and lots of pepper Refrigerate in a sealed container for at least 24 hours, and up to a week, for the flavor to develop The FOOD LAB’s Complete Guide to BUYING, STORING, AND COOKING LAMB I think lamb is delicious, and so many cultures But in most of the United States it’s a different story Here’s the average U.S per capita consumption of a few different types of meat: MEAT CONSUMPTION BY TYPE .. .The FOOD LAB? ??s Complete Guide to BUYING, STORING, AND COOKING LAMB I think lamb is delicious, and so many cultures But in most of the United States it’s a different story Here’s the average U.S