The Best Gadgets for Batch Cooking; Save Time and Money at Home

And when we don't fit into the neat little box of whiteness, it's harder to make professional strides the way other, often mediocre, food personalities can..

They’ve been picked a few days before you see them.They can be very, very intense."

She encourages consumers to think about the truffles they might be getting from France.. "When were they found, harvested, vacuum-packed and flown across an ocean?"Brandwein wonders."How long were they sitting in a warehouse?

Whereas the fragrance and quality on the American truffle is unmatched.” In America’s burgeoning truffle industry, few if any make such long journeys.. At.in Vienna, Virginia, chef Chris Morgan has a Persian mushroom stew on the menu called Khoresht Gharch, a braise of chicken, oyster, and cremini mushrooms with garlic, onion, chicken stock, lemon and saffron.

Morgan worked with local farmers to source truffles to shave onto the dish.

When truffle season is over, Joon’s guests will shave Umbrian truffles onto their stew.. Morgan isn’t simply adding truffles to up-charge customers.A. big beautiful cutting board.

can also be a kitchen workhorse if you choose the right type, and this Boos board is exactly that.The edge-grain cut with 1.5-inch thickness can stand up to all regular kitchen tasks, or serve as something special to serve as a charcuterie and cheese board, or a holiday roast display.

This board comes in maple and cherry wood, but we love the walnut for its timeless look and forgiving color for chopping all types of produce and carving meats..The recessed finger grips help with handling either side of the reversible board, so it could be used for cutting on one side and displaying on the other.