RecipeMuncher

One of the grand epiphanies I had when I started cooking and baking was that I never needed to be a slave to my cravings anymore. That is not to say I never had to give in to them, oh no. On the contrary, it meant I never had to be worried that my cravings would go unfulfilled (unless we are talking about a craving for chanterelle mushrooms, fresh figs, or Le Pain Quotidien’s hazelnut praline spread, then I may just be out of luck). It’s actually quite liberating, for someone who (...)