I'm looking at white farmhouse (apron) sinks to use as a prep sink. The choices seem to be fireclay or quartz. I've had only cast iron and SS sinks. If any of you has experience with either of these materials, your feedback would be helpful.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
How to Prep Rice Noodles
Before you sauté or stir-fry them.
How to Prep Young Artichokes
Elaine Johnson, associate food editor for Sunset magazine, preps baby artichokes the way you're supposed to, removing the stem and all of the tough outer leaves. What might surprise you is how many of those leaves you need to take off. It's a lot. Then you cook the artichokes up real good!
How to Prep a Poblano for Chiles Rellenos
Char it over an open flame.
How to Recycle Jeans into a Garden Apron
Instead of spending money on a new garden apron that's going to get dirty, Spring Warren, author of The Quarter-Acre Farm, recycles an old pair of jeans instead—making an apron without any sewing.
Can aprons be cool? Ellen Bennett of Hedley & Bennett thinks so! Guess what, she’s right; her aprons are flying off the shelves of Hedley & Bennett’s warehouse in Los Angeles and shipping around the world to chefs and cooks that want to look and feel good in an apron that fits their needs. Ellen took Billy inside the companies' headquarters to see how their famous aprons get made.