We’re delighted to introduce you to the chefs, cookbook authors and food writers who have contributed recipes to our site. Be sure to browse through the profiles of these and our many other contributors to learn more about them and what they’re cooking!
Cut the brioche into slices about 1/4 inch thick. Using 2 biscuit cutters (or a doughnut cutter!) cut each slice into the ‘frame’ and set aside.
Chef tip: You’re going to end up with a lot of brioche scraps! We left ours in a basket to dry out overnight then made a simple bread pudding the next day.
Chef Aliya LeeKong marinates beef short ribs in aromatics prior to braising, for deeply flavored, fork-tender meat.
View Full Recipe