When we conjure inspiration for a meatless antipasti spread, we think of hardy starches that give hungry carnivores like us something to work with. The Jerusalem artichoke, also known as the sunchoke, is substantial but with a delicate flavor unlike potatoes. Despite its name, this versatile ingredient has nothing to do with the artichoke. In fact,…
Made with Mario Batali Coffee by La Colombe
by Chad Colby, executive chef chi Spacca
When you have the time, the warm, deep flavors of a good braise can be a wonderful wintertime indulgence. Start with a hard sear on your meat, then layer the flavors to create something that’s both complex and comforting.
Once you pull your braise out of the oven, you’ll need to know the next steps. Finish a braise like a chef with the expert guidance of Chad Colby, Executive Chef at Chi Spacca. First tip: baste the heck out of it!! Check out Chef Chad Colby of Chi Spacca’s stellar recipe, Lamb Braise…
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