No charcuterie plate (or dinner party) is complete without a jar or two of liver mousse. I have tested and culled many liver mousse recipes from many talented chefs over the years. This is what I consider to be the best of all of their approaches, in one definitive recipe. I am partia...
In the past I've made chapati just with commercial white flour and we preferred the ones made with all-purpose flour to those made with bread flour. (The flour that performed best was Hecker's All-purpose Unbleached, which has a slightly higher protein content than some other brands of all...