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.
Jonathan Waxman's Go-To Chicken Under a Brick
This episode of My Go-To Dish features Jonathan Waxman, Top Chef Masters contestant and author of Italian, My Way. Waxman's West Village restaurant, Barbuto, is a Chowhound favorite. To riff off of the chef's brick chicken recipe yourself, start with this basic recipe and improvise as Waxman does in the video!
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.