Interview with food writer and recipe developer Bobbi Marstellar of Chicago
“For me, leftovers have 9 lives just like bread: you make stock from the bones, you make risotto with the stock, you make cake from the risotto. Chicken and rice never dies.” Food Philosopher Nancy...
View ArticleInterview with Chef Peter Smith of PS 7 in Washington D.C.
A protégé of Jeff Buben of Vidalia and Occidental, Chef Smith of PS 7 has opened a laboratory in DC’s Chinatown for creative American cuisine- like his Gin and Tonic Halibut and Giniola made with...
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