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Drink
Introducing Your Guests to En Rama Sherries and an Evolving Region
From The Editors
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En Rama Sherries Are a Gateway to the Changes Happening in Jerez
Caroline Hatchett
What We’ve Learned From 10 Years of Chefs to Watch
Liz Grossman
What Pitmaster Aaron Fletcher Learned from Parking Lot Barbecue
Caroline Hatchett
BLOGS
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Love Is a Many Splintered Thing: A Passion for Wood-Fire Smoking
Aaron Fletcher
What I Learned While Taking a Two-week Crash Course in German Bread Baking
Martin Sorge
So Your Staff Wants to Unionize, Here’s Why That’s a Good Thing
John deBary
Magazine
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Celebrating 10 Years of Chefs to Watch
Geoff Davis Gets Back to His Roots at Oakland’s Burdell
CHEFS/RESTAURANTS
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Phillip Esteban Is Building a Restaurant Group with a Rice Bowl Base
From Fine Dining to Baseball: Julie Elkind’s First Season as The Mets Exec Pastry Chef
Food
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Birria Makes Its Way Into Dumplings, Smashburgers, Grilled Cheese, and More
Watch Our PlateTalks on Building Loyalty Programs for Your Restaurant
CHEFS/RESTAURANTS
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Why Chefs Are Keeping Their Leases and Ditching Their Concepts
If You Want to Communicate Better with Your Team, Write It Down
RECIPES OF THE WEEK
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Short Ribs with Fig Mole
Guizhou Lazi Chicken
Banana Pudding
Drink
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Introducing Your Guests to En Rama Sherries and an Evolving Region
Lobster Goes From Tail to Glass for This Briny Martini at Nashville’s Tiger Bar
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Love Is a Many Splintered Thing: A Passion for Wood-Fire Smoking
What I Learned While Taking a Two-week Crash Course in German Bread Baking
So Your Staff Wants to Unionize, Here’s Why That’s a Good Thing
If You Want to Communicate Better with Your Team, Write It Down
The Day I First Smelled Wild Truffles Growing in Ohio
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