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22 dried foods chefs always have in teir pantries
You can never go wrong with seaweed, shrimp, and spicy beef jerky.I'm Lebanese, and one of the reasons I love za'atar is because it reminds me of breakfast with my family. I love mixing it with a good quality olive oil and spreading it on toast or sprinkling it on my salads. The key is to source quality ingredients and make sure your herbs are clean before drying. I thought of creating a za'atar and feta scone at Tapisserie, since it's something I would like to have for breakfast—and they usually sell out within an hour!" — Nesreen Mroueh, pastry...