From what I am learning, it seems like different types cookware (CIE, Cladded, Copper, Disc, etc) are best for cooking different things. If you guys had only one copper pan to keep, which would it be? What do you use that particular pan for?
Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.