The key to buttering a whole lot of rolls in a short amount of time is a little countertop gadget beloved by diners and fast food restaurants. It’s the butter wheel.
The cookbook author owns six pairs of kitchen shears, but her favorite is a sleek, precision-cutting pair that looks as great on the dinner table as it does in the kitchen.
What exactly does it mean for food to be “modern”? Who better to ask than Anna Jones, the author of A Modern Way to Eat, A Modern Way to Cook, and most recently, The Modern Cook’s Year.
Soleil Ho isn’t like other restaurant critics. She doesn’t use a star system to rate restaurants. She doesn’t use terms like “up-and-coming” or “ethnic” or “addictive,” and there’s a reason for that.