Photo by Steve Adams
The Stuff of Puffs. One of the articles that won Julia her 2008 James Beard nomination explored techniques for baking the puffiest puffs. These ethereal morsels, styled for that very article in Sauce magazine, are filled with smoked trout salad. The ruby-like gems on top are salmon roe. For a written tutorial about making the perfect puffs, click here, or view the video version here.