For chef Andrea Reusing cooking means not wasting while finding the right dish for every occasion. It also means using the best of what seasonal produce has to offer. She’s a starred chef whose fame also comes from a true farm-to-table ethos, and she scours the fields, farms and vegetable gardens of Virginia to serve the freshest products in her restaurant.
Her recipe book, which came out last spring, is an engaging handbook of recipes that she uses at work and at home, depending on the time she has at her disposal, the occasion, and what inspires her. There’s a recipe for a “last day of school, mid-June” salad with fresh spring onions and fresh peas, with a dash of pepper; or else one for “a Friday morning in December”, a typical “snow dish”: a veal stew with Pernod glazed carrots. To finish, an unusual sorghum ice cream, which is perfect even for those who are intolerant to gluten.
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.