I split my time in the kitchen 50/50 between creating new recipes and cooking the classics.
For me, these dishes form an important basis from which you can develop and tweak recipes – but they’re also, more often than not, classics for a reason – because they are utterly delicious.
One such dish is Caesar salad. I ate one recently in a restaurant that was very good but didn’t quite deliver – perhaps they’d swayed too far from the original
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