Tuesday, May 6, 2014

Chef's May/June Digital Issue is Now Available

May/June Digital Issue
May/June Digital Edition Features:
Beyond The Baguette: A look into Robyn Mayo's simplistic, rewarding approach to bread making
The Culinary Creative: Chef Doug Psaltis is calling the shots and making menus across Chicago
Redefining Chicken and Waffles: This comfort food essential is being reinvented in many ways
Zen and the Art of Snacking: Current crazes for the small-plate enthusiast
NRA Showcase: Check out our product showcase and guide to Chicago's dining and nightlife scene
Utilizing Coffee as an Ingredient: The repertoire of coffee-incorporated recipes keep growing
Greens and Microgreens: Preparing dishes with these tiny plants
Cracking the Egg: All eyes on Hampton Creek Food's plant-based egg substitute