planning on making a batch of short ribs -- fairly simple braise, mustard-ish crust -- and wondered if anyone had some recommendations on a relatively accessible wine to accompany? it's rare that i make a "hearty" dish, so i am a bit at sea here...
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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