Photo: The American Lamb Board From: Chef Duane Keller, Walker’s Grille, Alexandria, VA. Yield: 6 servings
Braised Lamb Shanks:
6 lamb hindshanks, 18 oz. each
4 oz. herb oil (recipe follows)
2 oz. carrots, scrubbed, large diced ...
Two Washington, D.C., restaurants — Masseria and Bayou Bakery, Coffee Bar and Eatery — go above and beyond when it comes to local sourcing.
Fine-dining chef and restaurateur Daniel Boulud prepares the ultimate cocktail party appetizer for Bloomberg: lobster salad, three ways.
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Nov 18, 2015
Building beverage business is tied to trends that spring from the food and drink worlds. “Our research shows that specialty beverages are growing rapidly on foodservice menus,” says Brenda Renee Turner, marketing director of beverage...
Here are ways that chefs around the country are putting their own spin on fall specials and this traditional holiday meal.
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