I screwed up and failed to save an article/thread on Korean dumplings. I am heading to Los Angeles this weekend with friends and we need a recommendation on Mandoo. I am a Korean food neophyte but am loving it. Even made my own Kalbi-tang.
This is the flakiest, easiest, best pie crust we've ever tested. Master chef Jacques Pépin has created a virtually fail-safe recipe that is completely hassle-free: You don't even need to chill the dough before you roll it out. F&W's Grace Parisi tops