So while I was in Itally last spring I developed a tast for rabbit and hare. Neither is common on menus in america. So I ask you, where in the metro have you seen/had either and was it good bad or indifferent?
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