A reverse-sear method was used to cook this ribeye dry-aged for 55 days at the Fred the Butcher store in New Scotland. Prior to cooking, the steak is first placed on a wire rack over a sheet pan on ...
A tiny town in eastern France may seem a long way to travel for a plate of chicken, but it's worth it. I've come to the Michelin-starred Aux Terrasses in Tournus to taste one dish in particular -- ...
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