We know Jacques Pepin as a master culinary technician, but there's another story that almost never gets told. It's one about coming to America with nothing and working harder than ever because he had fallen in love with the country.
Slow-Braised Lamb Shanks Recipe - NYT Cooking
This recipe is by Mark Bittman and takes At least 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
Eva Hild sculpture 2
TONY CRAGG http://www.widewalls.ch/artist/tony-cragg/ #TonyCragg #contemporaryart #sculptures