Margot Henderson made a career out of conceiving simple, unpretentious dishes that pack a serious punch in the flavor department and this pasta is no exception.
It’s hard to keep up with Tory Miller—the chef behind Madison's Sujeo, Graze, L'Etoile, and Estrellon—when I join him at the farmers market, where he scoops up hundreds of pounds of produce to preserve at his restaurants.
My father knew there weren't a lot of Asians in Nova Scotia when we moved there in the 70s, but he insisted on making and selling tofu. It seemed like a terrible business model.
We pick and we choose, we go to the farmers market and we cherry-pick ingredients: eggplant, the perfect tomato, fall squash.
When my surrogate brother passed away, it illuminated how powerful a restaurant can be in facilitating human relationships. Now, as a chef in LA, I've noticed how our restaurants are becoming part of the city's social fabric.