Sorry brioche buns, you're toast.
With a degree from the Cambridge School of Culinary Arts and experience in professional kitchens, from an upscale resort to a Neapolitan pizzeria and a French bistro, I know a few things about making food that people will love and cooking for a crowd. Here's my advice for what to bring to your next cookout/barbecue, a mix of updated classics and fresh takes. My only party rule: never to show up to the function empty-handed.
Then, I wrap the parchment in aluminum foil, like swaddling a little shellfish baby, and put it in the fridge for when I'm ready. Once I'm at the party, I can pop those parcels on the grill for about ten minutes and voilà! Who knew clambakes could be so low maintenance? Not that I've ever been to one... do those still exist? Anyways, onto dessert!will impress guests and hosts, without any special equipment or trays needed.
And Bon Appetít, that is my list! A little unconventional, but what do you think of my choices? And, what are you bringing to your next barbecue?
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