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Chefs and Restaurants
My Summer Reading List For Chefs
From The Editors
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Lion’s Mane, Lobster, Oyster, and All the Fungi We’re Fans of Right Now
Liz Grossman
Making Your Way Through the Weeds
Liz Grossman
Old Food Memories and New Techniques Come Together in These Retooled Recipes
Liz Grossman
BLOGS
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My Summer Reading List For Chefs
Raymond Delucci
It’s Not History, but Sociology and Culture that Shape Cocktails
Al Sotack
What Being a Butcher Taught Me About the Value of Craft
Katy Osuna
Magazine
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Getting Through the Weeds
From Urban Spaces to Full-Scale Farms, How to Build an On-Site Garden
CHEFS/RESTAURANTS
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An Afghan Chef’s Hard-Won Career Blossoms in Richmond
Brandon Skier (aka Sad Papi) Explains TikTok for Chefs
Food
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Spike Mendelsohn Mimics Crab Meat With Lion’s Mane Mushrooms and More
Five Ways to Freshen Up Ceviche, Aguachile, Tiraditos, and More
CHEFS/RESTAURANTS
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How Kachka Is Building Equity and Worker Buy-in with a Service Fee Model
Francie Makes the Case for a Different Valentine’s Service—or None at All
RECIPES OF THE WEEK
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Fig Leaf
Chapulines with Chipotle-Tomatillo Salsa and Guacamole
Spicy Crab Bucatini with Fennel, Mint, and THC
Drink
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How This Berlin Bar Preserves Foraged Plants, Herbs, and Flowers for Cocktails
Foraged Wild Sumac Amps Up the Citrus Flavor in a Springy Lemonade Cocktail
Sponsored video
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Be Inspired with Alaska Halibut, Rockfish, Snow Crab and Domenica Catelli of Catelli's
Be Inspired with Alaska Sole and Ann Kim of Pizzeria Lola, Young Joni and Sooki & Mimi
At the Table with Plate: Lettuce Entertain You - Fostering a Culture of Growth, Innovation and Caring
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My Summer Reading List For Chefs
It’s Not History, but Sociology and Culture that Shape Cocktails
What Being a Butcher Taught Me About the Value of Craft
Five Social Media Tips for Restaurants With No Time for Social Media
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