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.
Lisa Jervis, cofounder of Bitch magazine and author of Cook Food: A Manualfesto for Easy, Healthy, Local Eating, has a particular bias against mushy, flavorless vegetables that are more steamed than roasted. To get that roasty, toasty flavor and texture, be sure to cut the veggies evenly, spread them out in the pan, and oil and season them generously. Plus, Jervis says, anything lower than 500 degrees Fahrenheit is baking, not roasting.
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.