Hi - I love the taste of tahini, but every time I try to use it I end up tossing the idea. The layer of oil on top is so hard to mix in and I find it so hard to work with. Does anyone have any tips for me? Thanks in advance!!
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.