Some things I bookmarked this week

A recipe that sounds very similar to a panna cotta I enjoyed at the Field of Greens Festival last month, if you sub a fresh or roasted quartered fig for the tomato:

Cooking reference, for when I’m trying to bake The Right Way, with weights instead of volumes:

If I want to stop calling them chameleons, I’ve got to figure out how to say “anoles.” Problem is, there’s not much of a consensus:

The rest of my favorite links are here.

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