Personal story: When I moved to Brooklyn in the fall of 2012, I lucked out to have 2 roommates that worked in the food industry. One was a server (like me) and the other a pastry chef on the rise. Those first 2 years were filled with a lot of late nights, laughs, Mondays off and home cooked meals. When it was my time in the kitchen I reached for 2 things: 1) the phone to call my mom to ask her what I should make. And 2) my NYT subscription, specifically for the cooking section. One of the first recipes I recall making was a Dark Chocolate Pudding by @clarkbar π« It was decadent and easy to make. Iβm sure it also helped me hook @liveatthesavoy (7 years strong!). Since then, Iβve made many Melissa Clark meals, and consider her a guiding force in my culinary world. Armed with anchovies and a whole lot of confidence, I am delighted to take on her latest installment, Dinner in French. Having spent time in France myself, the memories of roasted duck, fresh fish wrapped in paper, produce from the market and all the wine in the world live on. At a time when being at home seems like the better option, Iβm motivated to travel across the Atlantic through these pages. Melissa, Iβve got my microplane ready! #carryoneats #nytfood #jarrytype #womenshistorymonth (at Clinton Hill, Brooklyn) https://www.instagram.com/p/B9pmuH3BhwS/?igshid=1swoa9eyvi9zm
