ChrisTaylor

Last night: braised beef ala Creole. A recipe from Larousse Gastronomique with a few modifications that, mostly, involved ingredients I wanted to use up. Tonight I start my new project--cooking every recipe in Larousse, making as few concessions as possible--with roast chicken, baked potatoes with garlic and braised leeks.

Just kicking this out there--and you'd have to work in annoyingly small batches--but what about a coffee and spice grinder?