Chef Hiro Sone (Terra, Ame) visits Chef Greg Dunmore's restaurant Nojo in San Francisco to eat two of his favorite skewers: chicken skin and tsukune, a juicy, hand-chopped chicken meatball.
In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.
***SADNESS UPDATE: Nojo is no mo’, much to our collective dismay. Godspeed, temple of skewers. Silver lining: Dunmore will join the AP Company (who purchased Nojo) as their corporate chef.
Preparing a leg of lamb for roasting is, at first glance, an intimidating task. Don’t be frightened. We show you that with little more than a knife and twine and some time to marinate, the process is easy and rewarding.
For maximum flavor, Naomi Pomeroy doesn’t just roast chicken thighs. Instead, she crisps the skin, then braises the pieces in a supertasty mix of marinated artichokes, olives, sherry, garlic, lemon and thyme.