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Curtis Stone's new restaurant, Maude, has opened in Beverly Hills. The intimate restaurant on South Beverly Drive selects a single ingredient each month to inspire a menu of nine tasting plates. This celebrated ingredient is creatively woven, to varying degrees, through each course. The restaurant seats just 25 people at a time so reservations are a must.

Curtis Stone's new restaurant, Maude, has opened in Beverly Hills. The intimate restaurant on South Beverly Drive selects a single ingredient each month to inspire a menu of nine tasting plates. This celebrated ingredient is creatively woven, to varying degrees, through each course. The restaurant seats just 25 people at a time so reservations are a must.

New York Times Recipe Roast Beef 4 teaspoons salt 2 tablespoons paprika 4 tablespoons herbes de Provence (see note) 1 teaspoons cayenne pepper 1 teaspoon Colman's dry mustard 1 top-round beef roast, about 16 pounds, trimmed of all but a thin layer of fat

"...fermentation will become a huge factor in cooking," says Rene Redzepi.

Foraging and fermenting

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