All that flavored (is it?) salt from salt baking a fish or potatoes..has it any use at all. This question is not driven by economic concern but curious to know if I'm throwing away a flavored salt that might have a second life.
The kitchen has its own language, forged equally from hot pans and sharp things coming around corners, and tight spaces shared for hours on end. In this brand new series, we devote time to the words and phrases chefs hold near and dear to their sweaty, stressed out, crass little hearts. Today's deep-dive: SHOEMAKER.
Gather round children! Today's slang session concerns TOUCHED, which is either a nice thing, or a not-so-nice thing. In this brand-new series, we devote time to the words and phrases chefs hold near and dear to their sweaty, stressed out, crass little hearts.
Covers tells a restaurant's story through its numbers. Here, Chefs Nicole Krasinski and Stuart Brioza reveal the stats behind their James Beard Award–winning restaurant State Bird Provisions in San Francisco.