Darren Underway, a sous chef at Somerset restaurant in Chicago, Illinois, has put his quarantine time to productive use and published The Stay-Put Cookbook: A Chef’s Guide to Cooking Under Quarantine, to help those with limited ingredients and budgets actually make the most of their time on lockdown.
In this, the 30th episode of his excellent quarantine special report series of podcasts, Andrew Friedman talks to Underway about his quarantine dishes, how they were mostly made up on a whim, and how his wife was chief taste-tester.
A portion of the proceeds of the book, purchased for $13 (as opposed to the basic $10 price), will go to the Boka Restaurant Group Employee Relief Fund.
These light, flaky and melt-in-your-mouth pain aux raisins are a delight of French patisserie and are great for a breakfast treat, or any time. Make your own pain aux raisins with this easy-to-follow recipe.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.