My brain is tired. Too tired to write an introduction. There will be no niceties this week, I guess. On to the newsletter!
… beef bourguignon: I channeled my inner Julia Child on Saturday. It was too rainy to leave the house, so I made the house smell like heaven. Beef bourguignon is remarkably easy, and if you open a bottle of red wine for dinner, you will absolutely feel like your kitchen is a restaurant.
If you don’t have “Mastering the Art of French Cooking,” the New York Times recipe is a good backup option.
… a king cake. It’s officially carnival season, which means it’s time to feast on king cake. If you live in New Orleans, that’s an easy proposition. And if you don’t, you’ve still got options. Order from Haydel’s, maybe, or make your own. I roughly followed this Food52 recipe last year and was really happy with the results.
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