2 autumn vegetable dishes from chef Dan Barber
Dan Barber, executive chef of the Blue Hill at Stone Barns restaurant in Pocantico Hills, N.Y., is known for his use of seasonal, local ingredients. He offers two ideas for Thanksgiving side dishes, a kale salad and a creamy rice dish with root vegetables.
NYTimes.com
| 11/12
This story published in ProChef SmartBrief on 11/13/2009
Get stories like these delivered daily for FREE:
|
ProChef SmartBrief
Designed specifically for chefs and foodservice professionals, ProChef SmartBrief from The Culinary Institute of America is a FREE, daily e-mail newsletter. It provides a summary of the most important news that keeps industry professionals like you smart and saves you time. Sign up today to receive ProChef SmartBrief, free of charge. Learn more |
|