Sauce Made Simple
As I learned in my early days as an apprentice chef, one of the first tasks performed every morning in a top restaurant kitchen is filling huge stockpots with meaty bones, aromatic vegetables, herbs, and water. Gently simmered for hours, these yield flavorful stocks, which may then be boiled down...
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Growing up in Austria, the only exotic spices I ever knew were the savory cumin and paprika we used in traditional goulash and the sweet cinnamon and ginger that almost always appeared in baked goods.
More...Every year at Easter, my mother would roast a ham for our family table. I still think first of pork when I'm planning my own Easter meal. I have to admit, however, that I've strayed from ham.
More...Next to Oscar and Emmy parties, probably the most sought-after reservation at Spago Beverly Hills is the Seder we hold each spring to celebrate the Jewish holiday of Passover.
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