I just had Rasam for the first time at Udupi Palace in Berkeley the other night and now I think I'm addicted. I don't know how I missed it before, but this soup is fabulous. Does anyone know of a place that serves great Rasam in San Francisco?
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