I usually end up throwing these out because I don't know what to do with them, but am curious if anyone has any ideas for these? Preferably using them all, but also maybe just using one or two of the bits in there. Thanks!
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.
How to Truss a Chicken
Former CHOW associate food editor Regan Burns prepares a chicken for roasting.
This classic should be in every Southern woman's repertoire. A moist, delicious Chocolate-Mayonnaise Cake pleases crowds of all ages, and is the perfect dessert to bring to a neighbor, to a potluck, or to a summer party.