January 19, 2016
The September 1984 issue of Gourmet is quite a surprise. In just a dozen pages, you can find recipes for the canonical Brazilian dish, moqueça, Greek moussaka, Japanese enoki mushroom salad, and German spatzel. Pretty amazing for the time. And then there’s an article on Wall Street.
But of all the cool recipes – manioc in palm oil! – at the moment I’m drawn to this seasonally appropriate souffle.
Categorised in: Desserts