Executive chef Joel Reiss cures pork shanks in a solution of salt, sugar and Chinese five-spice powder for three days. He then confits it in pork fat for four hours, finishing it in a deep fryer to make it crunchy.He finishes the shank with a...
Chef Dejthana Hurapan fillets a 1.5-pound white fish keeping the skeleton intact. He dusts the remaining bones, including the head, with flour, curves the body as he places it in a fryer basket and deep-fries it.Separately he sautés chopped garlic...
When consumers watch the nightly news and learn about a food safety problem related to restaurants, the immediate reaction of many viewers may be to avoid the implicated businesses in the coming days and weeks.Operators who have experienced such...
In February, Acqua Pazza, an upscale restaurant in midtown Manhattan featuring creative Italian food, will close for a makeover. It will reopen not as a more casual trattoria, nor as a Tuscan steakhouse, but as Anthos, named for the Greek word for...
In 2003, 13 years after landing an after-school dishwashing job in Philadelphia, Carmen Cappello became executive chef for the first time in his kitchen career—at the Atlanta Grill in the Ritz-Carlton Atlanta.The son of an Army chef who had cooked...
Executive chef Joel Reiss cures pork shanks in a solution of salt, sugar and Chinese five-spice powder for three days. He then confits it in pork fat for four hours, finishing it in a deep fryer to make it crunchy.He finishes the shank with a...
