I have a recipe from Food and Wine that calls for a pound of asparagus, peeled. I have never come across a recipe that call for peeling asparagus. Do they mean the bottom part below where the greener sprouted part starts?
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.
Crispy Prosciutto Wrapped Asparagus
Ridiculously easy yet super impressive (and naturally, delicious), these crispy prosciutto-wrapped asparagus spears are perfect appetizers or cocktail party food. Read more.
From late February through June, we're thrilled to be twisting, snapping, peeling, and pinching as many crawfish as we can. Crawfish boils are a Southern staple (especially in Louisiana and Mississippi), and we want to arm you with the secrets.
How to Peel Tomatoes
CHOW contributor Stephanie V.W. Lucianovic demonstrates a simple method to separate a tomato from its skin.