Polish butchers in Chicago make generous use of spices when creating their famed polska kielbasa. One chef makes dozens of kinds of kielbasa, using fresh herbs, spices, garlic and "really good wood" in the smokehouse.
The slow cooking method of braising breaks down fibers and tenderizes the meat, drawing out the rich flavors. Here's one example, in which chicken is braised with pumpkin, white beans and spinach and steeped in white wine with chicken stock.
At some of the most prestigious sushi bars, the chefs serve what they want, refusing to take orders and even ejecting customers who annoy them. A recipe for oven-roasted salmon or cod with miso sauce is included in this article.
Restaurants are often planned and budgeted years in advance, so restaurants are opening at the same pace as two years ago, despite the much tougher economic climate now. Owners are forging ahead and adjusting as they go.