At Adam Rapoport's house, meatloaf is not what's for dinner anymore (via healthy_ish)
Not that I eat this way all the time. I firmly inherited my parents’ penchant for the meaty things in life. My ten-year-old son will tell you that I make the bestBut the breadth of ingredients that I reach for in my kitchen these days is kind of astounding. By going to restaurants like Two Hands and its wave of sunlit siblings, I now come home asking my wife whether we shouldn’t be.
Not that these ingredients or techniques are new; they’ve been around for millennia. But they’re now easily accessible in the States. And in that inimitable American fashion, professional chefs and home cooks alike are incorporating them in ways that are, at times, “authentic” and other times not. What matters to us here atExplore Bon Appétit
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