The farmer’s table: Farm-to-table recipes are best at the beginning


The farm-to-table movement has motivated chefs to find creative ways to showcase the harvest of their local producers. Menus are loaded with information about where the ingredients came from and how they were treated, but the recipes themselves often struggle to keep the story going. Dishes like roasted heirloom carrots or braised radicchio can sound pleasingly earthy, but are all too often boring, like overcooked, under-dressed salads. And some recipes try too hard, injecting foams and […]  » Read More

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