The first time I made paté, I chose a recipe from Julia Child’s “Mastering the Art of French Cooking” that no one would call easy. Making it even more challenging was the book itself, a small but very ...
What am I, chopped liver? I never quite understood that saying. Said with the correct Yiddish inflection, it means something like, “Don’t you think I’m worthy of more attention?” Meaning chopped liver ...
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