Although I’ve had many cranberry sauces in my food-wandering days, I am partial to cooked ones that exploit cranberries’ best qualities: an abundance of tannic red-fruit tartness and pectin that releases when the fruit softens to form a thick, jammy sauce. Here are two favorites.
Read Morerole model: david smith
What the sculptor David Smith could do with with simple squares and rectangles… …. …his studio is as inspiring…
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