John Kessler
Cooking duck
I’ve tried a number of recipes for whole roasted duck at home, and none has really delivered on the promise of crisp skin and moist meat. I usually opt for a hot oven and just blast away at the duck’s skin to get it as crispy as possible. Sometimes the meat comes out stringy, but that fatty skin is so good no one complains.
Jenny Turknett
Best chef
For 24 years, Food & Wine magazine has awarded “Best New Chef” titles to chefs who have less than five years of experience heading a kitchen. For the people’s choice vote this year, the magazine compiled a list of contenders from across the country. Chefs nominated from the Southeast region include Steven Satterfield of Miller Union, Ryan Smith of Empire State South, Guy Wong of Miso Izakaya and Peter Dale of The National (Athens).
Jon Watson
Burger market
I recently reviewed Burger Tap, yet another contender for your burger dollars. I maintain that however saturated the gourmet burger market may be and however unoriginal the concept has become, there is always a little more room for another burger joint -- as long as its food holds up. Do you agree or are you over burgers? Let us know your thoughts on our blog.
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