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These lessons from star chef Thomas Keller include how to butcher a rabbit and tips for saving freezer space.
IN FRANCE’S MOST FAMOUS WINE CITY, A CADRE OF AMBITIOUS YOUNG CHEFS IS BRILLIANTLY REINVENTING THE RESTAURANT SCENE.
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A plant-based lifestyle doesn't have to be boring.
The crust for this easy, impressive French apple tart is the pat-in-the-pan type that puffs up just slightly around the simply cut apple wedges.
- • 2 Empire or cortland apples (1 lb.), large
- • 1 Egg, large
- • 2 tbsp Apricot preserves
Baking & Spices
- • 1 1/4 cups All-purpose flour
- • 1 tsp Baking powder
- • 1 1/4 tsp Kosher salt
- • 3 tbsp Sugar
- • 3 tbsp Vegetable shortening
- • 5 tbsp Butter, unsalted
- • 2 tbsp Whole milk