The lunch M. made at home on Tuesday: tuna with sauteed leeks, haricot verts, artichokes, sauteed cepes, and potato and cepes gratin (fancy mushrooms are everywhere right now and we’ve been eating them accordingly). One of his favorite things in the world is to shop at a good farmer’s market so having his own kitchen in Paris really gets his engine hummin’.
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The Great American Cooking Project
Notes from others: