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Classical vs. Modern: Crêpes Suzette

H enri Charpentier claims to have accidentally invented crêpes Suzette in 1895 when he was a 14-year-old assistant waiter at the Maitre at Monte Carlo's...

News and Notes: Summer 2018 edition

Heads Up The original version of sisig, as described in a 1732 dictionary, was a green papaya salad served with salt, pepper, garlic and vinegar....

Recipe: Habanero Crab Apple Jelly

Two new books from Chelsea Green Publishing this year discuss new uses for foraging in both food and drink. The Fruit Forager’s Companion: Ferments, Desserts,...

This chef eats bugs, and wants you to, too

Kristopher Edelen, "The Cricket Chef" Founder, HOTPANnyc   K ristopher Edelen, also known as Chef KPE, launched HOTPANnyc, a pop-up catering company in New York City dedicated to...

11 miso-related things to know (including an amazing salmon recipe)

IIf you only know miso from its role in soup at sushi restaurants, you’ve been missing out. The fermented soybean paste — salty, slightly sweet...

Classical vs. Modern: Veal Blanquette

  Classical vs. Modern Veal Blanquette Never underestimate the depth and breadth of a classic stew done really well. Take the classic veal blanquette (blanquette de...

A hard lesson: Cider 101

Breaking Down Pork Shoulder   H ard cider isn’t new to American bars and restaurants. In fact, according to the Northwest Cider Association, cider was one of...

Add more value to your menu with these cuts of pork shoulder

Instructions by Kari Underly, principal of Range® Inc. & Range Meat Academy and author of The Art of Beef Cutting   M aking money on costlier ingredients...

Everything you ever wanted to know about rutabagas

Featured Ingredient R utabaga... ...is a root vegetable that belongs to the cabbage family. Likely the result of a cross between a wild cabbage and a turnip,...