For the first time in twenty years I am making swiss steak -- braised round steak like Mom used to make. It is a bit of a yawn. Nobody is helping me and I have just grabbed the anchovies out of the pantry. Should I do it???
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.
Fish sauce provides depth, no mess.
Never Throw Away Cheese
If it's hardened in your fridge, grate it on a salad.
Most people toss out the fibrous outer shells of pea pods like they're garbage—but they're not! Christine Yue Gallary, associate food editor at CHOW.com, shows how, with just a little effort, the pods can be used just like the peas.