According to Eater, the next season of Top Chef will take place in Las Vegas. Can’t you just see a $4-all-you-can-eat-casino-buffet challenge?
Apricot Beignets with White Chocolate Apricot Sauce. No other words are needed, are they? [from Food Mayhem]
Is it possible the Manhattan ramps season is earlier than the Brooklyn one? I posted about my experience cooking with ramps in late May last year, but ramps’ short season as apparently already begun at the Union Square farmers market (and in a good looking pasta at Franny’s), as reported by the Amateur Gourmet.
The Food Section features an article about another Spring alum: green garlic. Yum!
Just in time for Cinco de Mayo: Grilled Tomatillo Salsa [over at Serious Eats]. Grilling the NOT-tomatoes is an intriguing twist on a classic Mexican condiment. I might just have to break out the (stove-top) grill to try it!
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