Adventures in Doughnutland.
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Michelle Tam: Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo
Lee Brian Schrager: America's Best Breakfasts: Favorite Local Recipes from Coast to Coast
Jacqueline An: An: To Eat: Recipes and Stories from a Vietnamese Family Kitchen
Carolyn Phillips: All Under Heaven: Recipes from the 35 Cuisines of China
Alexandra Stratou: Cooking with Loula: Greek Recipes from My Family to Yours
Meathead Goldwyn: Meathead: The Science of Great Barbecue and Grilling
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Our next evolution in making mac and cheese blends our love of the smoker and our pre-hydrated pasta technique. Today we smoked some shells and then hydrated them in whole milk. The starch enriched milk became the base for the loose cheese sauce for cooking the smoked shells. By cooking the shells in the cheese sauce, already stabilized by the starch from the soaked pasta, we are able to maximize function and taste.
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