"The wild red porcini mushrooms in autumn, mashed potatoes and tuna ravioli, wild mushrooms in spring or old head mushrooms in winter are my favorites. For red pigeons, add Browning and Bordeaux red. Wine, paired with exquisite thyme soy sauce, stir in spaghetti and finely chopped onions to make it more moist..." This gentle chatter comes from the beautiful chef Kate in [Tasty Relations]. She is good at cooking food, but very bad at handling interpersonal relationships. After her sister's accident, her little niece's sudden intervention made her feel at a loss and embarrassed. Having dealt with countless picky diners all day long, she couldn't handle a ten-year-old child. She still walked alone on the bustling streets of the Upper East Side. By a coincidence, she took her niece to the restaurant where she worked, surrounded by the noisy and delicious kitchen. For the first time, her little niece ate the pasta made by the strange uncle Nick. Since then, the perverted little beauty has become a non-staff in the restaurant kitchen, and the once serious and cold kitchen has also become more tender.
Cooking recipes and food is not easy, but what is more complicated is the relationship between the cooking and the people around you, especially when they are all worthy of your cherish. In the sunny corner restaurant, Kate, Nick, and Zoe are tasting the food again, whether it is the mellow and rich tiramisu or the cold and instant nectar of poplar twigs, it touches not only the taste buds, but also the ice and snow. The warm heart after melting...
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