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.
What to Do with Leftover Risotto
A tasty fried treat.
What to Do with Leftover Coffee Grounds
So useful well beyond percolation.
How to Make Waffles with Leftover Stuffing
CHOW.com's Jenny Stewart demonstrates a quick, easy, creative way to serve up leftover stuffing this Thanksgiving.
What to Do with Leftover Tomato Paste
Don't throw it away.
What to Do with Leftover Ricotta Cheese
You know you never eat the whole container.
Basic Boneless Roasted Leg of Lamb
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.