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I love bitter greens but always assumed you should let their flavor stand alone as the outlier in a dish A few years ago, however, I came across Broccoli Rabe in Lemon Cream in "My Italian Garden" by Viana La Place (the author most well known for "Unplugged Kitchen") The cream softened the bitterness of the rabe, which wasn't a surprise, but a small squeeze of lemon juice transformed the
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Yes, Chef is Food52’s series spotlighting the world’s most innovative chefs and cooking personalities—bringing you signature dishes, smart techniques, and personal stories In this episode, chef Musashi Osaki, who works at Michelin-starred Restaurant Yuu, shows us how to make red snapper with tomato stew, pepper fume, and cured egg yolk
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