Food Arts, Volume 17

American Avocados Award baking beans beef black pepper bowl braised cake California caramelized Chardonnay cheese chef de cuisine chef/owner chicken chocolate chopped cooking Culinary Institute dessert diced dinner dishes dough exec chef executive chef fish flavor foie gras FOOD ARTS Foodservice French fresh freshly ground FURTHER INFORMATION CIRCLE garlic garnish glass grilled guests Hotel ingredients Italian juice Juliet Glass kitchen kosher salt lamb lemon Mascarpone meat menu milk minutes nonreactive Norman Van Aken olive oil onion opened orange oven pastry chef peeled Photo Pinot Pinot Noir plate pork potatoes prosciutto READER SERVICE CARD recipes refrigerator remove from heat restaurant ribs roasted salad sauce saucepan sauté says seafood season serve set over medium shallots slices soup spice steak sugar sweet taste Tbsps thyme tomatoes truffle unsalted butter vanilla Vegas vinegar whisk Wine Spectator York City