Shin Thompson of Bonsoiree makes taproot soup
Category: Key Ingredient
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Key Ingredient: Chufa
B.K. Park of Arami goes Asian with a very un-Asian ingredient
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Key Ingredient: Duck tongues
Jason Vincent of Nightwood makes duck tongues less gross
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Key Ingredient: Abalone
The Butcher & Larder’s Rob Levitt steams up sea snails
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Key Ingredient: Rabbit lungs
Cooking with rabbit lungs takes Jeffrey Hedin of Leopold’s breath away.
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Key Ingredient: Ostrich egg
Small Bar’s Justin White tackles the equivalent of two dozen chicken eggs
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Key Ingredient: Whelks
The Drawing Room’s Nick Lacasse pays homage to his mom with the sea snails
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Key Ingredient: Malort
Schwa’s Michael Carlson takes on (and partakes of) the bitter booze
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Key Ingredient: Millet
Paula Haney and crew at Hoosier Mama Pie go nuts with the ancient grain
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Key Ingredient: Pastry chef Sandra Holl of Floriole copes with apricot kernels
The Chef: Sandra Holl (Floriole Cafe & Bakery) The challenger: Abra Berens (Bare Knuckle Farm) The ingredient: Apricot Kernels “A lot of people say that they’re poisonous,” Sandra Holl says of apricot kernels. “They are, I guess, in large amounts.” Apricot kernels—the seeds inside of apricot pits—contain the compound amygdalin, which some people believe can […]
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Key Ingredient: Abra Berens of Bare Knuckle Farm makes salt with silver needle tea
The Chef: Abra Berens (Bare Knuckle Farm) The challenger: Marianne Sundquist (In Fine Spirits) The ingredient: Yinzhen Silver Needle Tea Abra Berens is committed to cooking with local ingredients. She co-owns the two-year-old Bare Knuckle Farm—a small vegetable farm in Northport, Michigan, with chickens, ducks, geese, and hogs—and cooks at Vie, among other places, during […]
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Key Ingredient: Marianne Sundquist of In Fine Spirits makes the most of pork cheeks
The Chef: Marianne Sundquist (In Fine Spirits) The challenger: Cleetus Friedman (City Provisions) The ingredient: Pork Cheeks Pork cheek, says Marianne Sundquist, is “one of the cuts of meat that is really underused.” Which is too bad, because “it’s really inexpensive, and I think something magical happens when it’s braised. . . . In the oven, it […]