One of the greatest joys associated with the holiday of Thanksgiving happens to be leftovers. From second dinners the same night to breakfast and lunch the next day (and beyond), food continues to be consumed. The team at First We Feast has written a handy, creative guide to Thanksgiving leftovers. Rather than reheat what you’ve got, much of it can go into other dishes that …
For cooks who appreciate a physics equation and the biology of a mushroom (side note: mushrooms aren’t vegetables or fungi, they are “made up of gills, spores, chitin” and more) this new book from America’s Test Kitchen is just the ticket. “Cook’s Science” is full of fascinating information and 400+ foolproof recipes made with 50 favorite ingredients—everything from scallops to kale, almonds and honey. Each …
Made in NYC, this 100% cotton chambray apron was designed by celebrated designer Todd Snyder for (and in collaboration with) Chef Dan Kluger. The chef and his staff in the Greenwich Village’s Loring Place restaurant actually wear the handsome, functional piece when they work. Utility is key here (as evidenced with the stow pockets) and the classic workwear references (like the contrast stitching and X …