Start your Monday off Right with this article from The New York Times Magazine February 2015 issue. The article discusses the exactness of cooking and whether or not we need to be so measured. Back in the day, cooking recipes called for pinches of this and dashes of that. And now, using our modern and logical brains, cooking is a bit more careful. So what do you think? You can read below.
Also included in the feature is a very imprecise�crepe recipe, food styled by the wonderful Heather Meldrom. Measured�or not, those crepes look delicious!