Lesson Learned 1 – Try to use chicken breasts with the skin on: I normally buy chicken breasts with the skin on and rib portions attached. First they are cheaper when purchased that way and second it’s easy to remove the rib portion and you’re left with a skin-on breast. Chicken c...
ThinkStock It takes some time for the prime rib to age enough where it's just right to cook and eat. "Normally, we age our steaks for 40, but for prime rib, we'll probably age them -- probably for three weeks or four weeks," Burke said. "When you age meat, the water weight e...
Hudson valley foulard duck foie gras – assaisonne au confit de canard, champagne gelée, brook cherries, and cocoa-hazelnut streusel Herb-roasted elysian fields farm lamb – merguez sausage, chickpea hummus, shishito peppers, and meyer lemon jus Velvet Elvis – banana-creme fraiche sherbet, pean...