“Bouillon is the soul and quintessence of sauces,” wrote the 18th-century French cook François Marin. But he, and most other classical cooks made it quite difficult. It doesn’t have to be.

Read Andreas’ Wahsington Post article here

On Julia Child’s love-affair with gravlaks – and the mystery of a dish that was once buried in the ground and unsafe for human consumption.

Read Andreas’ Washington Post article here