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.
Basic Roasted Beets
Naturally sweet, deeply earthy, and a beautiful shade of red, beets are pretty perfect. Simply roasting them concentrates their sugars and turns them tender, ready to toss in any sort of salad or to serve alongside other foods, and prepping them couldn't be easier. 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 Roast Beets
Foil and gloves play a role.
How to Peel Tomatoes
CHOW contributor Stephanie V.W. Lucianovic demonstrates a simple method to separate a tomato from its skin.
How to Peel Root Vegetables
Root vegetables like turnips, rutabagas, and potatoes taste better when you haven't harmed yourself while preparing them. Daniel Duane shows you how to peel root veggies without peeling your knuckles.