Whenever, I've gone to the outlets I always stopped at Tom's Tavern. Now that it's gone I'm pretty much at a loss. They had such a good variety, from sandwiches to seafood to great pasta dishes. Anything similar in the area?
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.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.