Ralph's ad announces it will be in the stores this Wednesday. NY Times magazine receipe says just saki steam it (lemongrass, ginger, star anise, orange peel)serve with sake-butter. Anyone know any restaurants serving this salmonorgastic moment?
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.
Ever heard of pepper jelly? Of course you have. If you’re from the South, the answer is almost always, “Yes, and I love it.” Pepper jelly is a Southern-favorite preserve in jelly form—somewhere between a jam and a relish.