By BY FLORENCE FABRICANT from NYT Food https://ift.tt/3mpfoob
via IFTTT This Chile Crisp Has a Momofuku Pedigree The Momofuku Culinary Lab now sells the condiment to drizzle over ice cream or spice up a main course. BY FLORENCE FABRICANT https://ift.tt/3mpfoob https://ift.tt/3muFiqv New York Times Food Condiments, Chili Peppers October 27, 2020 at 07:37AM
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