Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to work with raw tamarind, straight from the pod. Sure, you can buy tamarind paste or concentrate, but you can also make those things yourself — achieving a warmer and richer taste, contrasting the sourness of the processed versions. Read more here.
Seattle chef Lisa Nakamura struggled to balance her personal life with the demands of her profession: long hours, working weekends, nights, and holidays, and never calling in sick. Hint: she does it.
Elevated is a series where chefs talk challenges faced, and challenges overcome.