The chef Mikel de Luis—who grew up in Bilbao, Spain, and was a mentee of the many-Michelin-starred Spanish chef Martín Berasategui—was, in mid-March, 2020, ready to open Haizea, a tiny Basque- and ...
Paul Mason studied philosophy at the University of Illinois and was a student there when he got his first real kitchen job working in a local restaurant and brewery. After college, he “wanted to ...
What It Is: Known as percebes, or gooseneck barnacles, these crustaceans look like little mutant fingers. While they may be hard to harvest, the cooking preparation is fairly simple. Chef Josu ...
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