#ingredient-sourcing

#ingredient-sourcing

There's a certain thrill to the air of uncertainty that comes with making something old new again. For all you know, nobody's picked up that cookbook or made that particular wacky-looking casserole in over 40 years. Before you dive headfirst into the unknown, we spoke with Bobby Hicks, founder of Retro Recipes Kitchen and author of "Retro Recipes," for some advice about what you need to know before trying those vintage recipes in your kitchen.

Yang's Kitchen has been committed to thoughtful ingredient sourcing since opening in 2019, but its menu has flexed and changed over the years to meet the needs of diners, the business, and the moment. From its beef noodle soup beginnings to pandemic-era daytime fare, and finally the addition of evening dinner and wine service, every iteration has delivered the kind of flavors and comfort worth returning to time and again.

The island, which is connected to the mainland only by ferry, was a big change - both geographically and culturally - from Wexler-Waite's hometown of New York and the Democratic campaigns he worked on in his post-college years. Nevertheless, the seasonal nature of politics left him to explore other interests - including pizza. Now, he's turned that into a full-time gig and returned home to open a Brooklyn branch.

Mostly popular in Europe (particularly France), it's not a common ingredient in the U.S. But if you're a fan of tart, citrusy flavors, you'll want to get to know this one. What it can do for you is right there in its nickname - Lemonade Leaf. Sorrel contains a lot of sour-tasting oxalic acid, and when you cook your steak together with a few leaves, your steak will also gain the citrusy flavor that makes this herb stand out.

The way we think about food has evolved dramatically over the last few years. Consumers are no longer satisfied with products that simply avoid artificial ingredients or reduce sugar. They're asking harder questions such as: Where did these ingredients come from? What is this food doing for me? Is it safe to feed my family? What impact does it have on the environment?