(Continued from page 1) Although chicken skin is trending in many newer restaurants, it has also been a traditional ingredient in cuisines around the world. For example, East European Jews use it for a kosher version of cracklings, pointed out Tony Maws, executive chef of Craigie on Main in Cambridge, Mass. Maws makes a fine-dining version of the traditional Jewish dish kasha varnishkes — buckwheat groats, egg noodles and crispy chicken skin — called gribines. But instead ...

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