The ones you might use with peking duck but, in my case, I will fill with pork belly. I was in Oakland Chinatown this weekend and the ones at Delicious and Yuen Hop are too big (and look dubiously heavy). Will travel to SF if necessary.
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.
A perfect margarita is a thing of beauty, and dangerously easy to make. Freshly squeezed lime juice, and the proper balance of 100% agave tequila and Cointreau, are essential. Read more.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.