We had a great hog dog looking thing with peppers and onions right outside the Republique metro stop. It was cooked in what seemed like a huge wok/paella pan. I'm looking to find out what the pan actually is called so I can hunt one down state side.
Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.