FOR LINE COOKS and chefs, preparing “family meal” for the rest of the restaurant’s staff provides a chance to flex their creativity and resourcefulness. The food has to be hearty and nourishing—often it's the only meal staffers will eat during a long shift—yet it tends to come together from seemingly nothing: end cuts of meat, dregs of dairy, perhaps some over-toasted nuts deemed unfit to serve customers during the previous evening’s dinner service. Inevitably, there’s a hodgepodge of herbs that need to be used up.
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The Link LonkSeptember 02, 2020 at 11:13PM
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This Sauce Recipe Goes with Everything from Steak to Pasta - The Wall Street Journal
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