These are the perfect accoutrement to my Sweet Heat Louisiana Chili. They can be spiced up however you would like and go well with many dishes. For a crispier product, dredge the polenta in dry cornmeal before frying. Enjoy!
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.
A perfect margarita is a thing of beauty, and dangerously easy to make. Freshly squeezed lime juice, and the proper balance of 100% agave tequila and Cointreau, are essential. Read more.
The Perfect Hamburger
Josh Ozersky and Gail Simmons go over the finer points.
The Perfect Martini
Esquire's David Wondrich makes a surprising choice with the Fitty Fitty at the Pegu Club.
The Perfect Beer
Lessley Anderson gets into the yeasty details of Russian River Brewing Company's Supplication ale.
The Perfect Risotto
Food blogger Pim Techamuanvivit is a longtime fan of Michael Tusk's risotto. Here she describes what makes it perfect. Tusk's restaurant, Quince, is located in San Francisco.