ok so I made half of the Chowhound Guac. recipe and it still made sooo much. Aside from topping on chili and dip for tortillas, what else can I do with it? I'm sure you all have some great ideas out there...
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.
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