Inspired by the holiday sweets of her childhood, Tzurit Or started her company, Tatte, by selling exquisitely made nut-and-pastry “boxes” and tarts at Boston farmers’ … read more
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Meet
Sous Chef Series: Emily Hansford’s Farro Salad with Spring Vegetables & Feta
“The beauty of this recipe is its versatility,” says Emily Hansford, sous chef at Atlanta’s Miller Union, who created a satisfying farro salad for the latest … read more
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Sous Chef Series: Stephen Thorlton’s Broccoli with Miso Bagna Cauda
For Stephen Thorlton, sous chef at San Francisco’s State Bird Provisions, vegetables are no afterthought. The chef, who previously worked at produce-centric restaurants Ubuntu, in Napa … read more
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Traci Des Jardins’ Homemade Mexican Favorites
For Chef Traci Des Jardins, Mexican food is soul food. The owner of Jardiniere and Mijita Cocina Mexicana learned to cook at an early age from … read more
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Q&A with Chef Traci Des Jardins
This month we’re thrilled to be featuring Traci Des Jardins, chef at Jardiniere and Mijita in the San Francisco Bay Area. With a culinary style that … read more
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Sous Chef Series: Kuniko Yagi’s Chicken Hot Pot
Kuniko Yagi spoke little English when she moved to Los Angeles from Japan 10 years ago. She also had never cooked professionally. A decade later, … read more
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Take a Tour: Jeanne Kelley’s Edible Garden
Jeanne Kelley is proof that you don’t have to have acres of land to grow an edible garden. The gardener and author of The Kitchen … read more
