Over the weekend, I made a recipe for Zabalgione, poured over berries and then broiled briefly. My question is - can I prepare the zabalgione ahead of time, pour it over the berries, and then broil it several hours later?
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.
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