i cut in half and squeezed about a dozen blood oranges this morning and would like to know what i can do with the little half shells that are left? i hate to discard them, as i am sure i can do *something* with them. any thoughts? thanks.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
From late February through June, we're thrilled to be twisting, snapping, peeling, and pinching as many crawfish as we can. Crawfish boils are a Southern staple (especially in Louisiana and Mississippi), and we want to arm you with the secrets.