Holidays are tough enough, but this year someone is gone who made my friend's family's favorite sweet tamales. Is it possible to find a place in SFV without going all the way to ELA? Please let us know if they specialize in corn, raisin or cheese.
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.
Ever heard of pepper jelly? Of course you have. If you’re from the South, the answer is almost always, “Yes, and I love it.” Pepper jelly is a Southern-favorite preserve in jelly form—somewhere between a jam and a relish.