- Shopping Bag ( 0 items )
Christine Muhlke…the food! It's nice! Stuff you'd like to make—and actually can in a reasonable amount of time—from an international menu of comfort foods and slightly more ambitious fare: Thai-style fish cakes with sweet chili sauce, wild mushroom tarts in a walnut-Parmesan crust, lamb shank cassoulet. The recipes, written with Mark Sargeant and Emily Quah, are clear and not scary in the least.
—The New York Times