Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Terrine, a California brasserie from chef Kris Morningstar. He says this is a restaurant where chefs like ...
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Vegan chocolate and peanut terrine with berries
To prepare the vegan chocolate and peanut terrine with berries, start with the crust: place the dates in a food processor (1) and blend them, then transfer the obtained pulp to a bowl (2). Chop the ...
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