Chef Hiro Sone (Terra, Ame) visits Chef Greg Dunmore's restaurant Nojo in San Francisco to eat two of his favorite skewers: chicken skin and tsukune, a juicy, hand-chopped chicken meatball.
In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.
***SADNESS UPDATE: Nojo is no mo’, much to our collective dismay. Godspeed, temple of skewers. Silver lining: Dunmore will join the AP Company (who purchased Nojo) as their corporate chef.
Juicy summer tomatoes are the stars of this main dish salad—they’re even used in the tangy vinaigrette. Toss two kinds with whole-grain croutons, other veggies, and chicken for a hearty take on panzanella.
This frozen treat offers all you love about Key lime pie in a neat handheld package. Ripe avocados are the key to making these pops rich and indulgent, and they make the texture creamy and smooth instead of icy.
Whether added to snickerdoodle cookies to make them wonderfully soft, to whipped egg whites to make them stable, or to simple syrup to prevent sugar crystals from forming, cream of tartar is an all-around good thing to have on hand.