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Cooking can be a handful - and that's a good thing
Mon, 06 Sep 2010 22:02:02 -0700
By DANIEL NEMAN BLADE FOOD EDITOR You come home from a long, hard day at work. You just don't feel like whipping up a magret de canard en croute de sel (duck breast in a salt crust) or a quasi de veau aux pommes de terre nouvelles (veal sirloin roast with baby potatoes). And a dessert of Crme froide caramlise la cassonade (let's see, that would be a cream custard caramelized with brown sugar ...
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