#small-batch-cooking

#small-batch-cooking

Breakfast burritos, bowls, and wraps are becoming popular as they are portable and easy to prepare, featuring ingredients loaded with in-demand nutrients like eggs and meat.

A truly great steakhouse isn't just about the steak. We'd argue that the best steakhouses in the country are ones that put as much thought and effort into the drinks, cocktails, and sides as the meat, and that's one place where Prime 44 West shines.

Contrast is at the center of many popular culinary trends. There's also a strong emphasis on contrasting textures within a single baked good. For example, soft milk breads and laminated doughs that have been hard-baked create exciting combinations.

Fresha, born Frescia Belmar, is nominally a jazz bassist, but her artistry transcends the form, moving effortlessly between jazz, rock, fusion, and R&B.

Chef Ivy Stark began with the Korean condiment, creating a ssamjang marinade and brushing it on extra-firm tofu before roasting it in the oven.

"Only Goods was born of this idea of putting a spotlight on Latin American culture, but also a nod to younger Danny Garcia and the dream I had to open a restaurant."

Arthur is designed to feel more like a modern Parisian bistro than a white-tablecloth tasting menu dining room, creating a lived-in atmosphere.

"If you have white meats like chicken or pork you need to use lighter woods for smoking. White meats have a more subtle flavor than red meats such as beef or lamb. Choosing lighter woods, therefore, means you're not overpowering the qualities of the meat itself, but complementing it with an appropriately delicate wood-flavor."

The word 'allium' is the name of a group of vegetables including garlic, onions, chives, leeks and others that are botanically related. Because of the myriad ways they influence flavor, in states ranging from raw to cooked (even burnt), they're culinarily related too.

"The longer this halibut sits on that hot grill, the easier it will come away from the grate itself."

"The solution to everything was just add butter. It was the moment when I realized so much of the magic that occurs in pastry, but also in sauces, emulsification, creating that silky texture of a classic French sauce, it's all because of butter."

Cooking during late March can be particularly challenging due to the cold weather and lack of fresh produce. The desire for spring recipes clashes with the reality of winter ingredients still dominating the market.