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"THE GRIYO TOOK FIVE YEARS TO DIAL IN,
chef Gregory Gourdet says to me in a small office above his restaurant, Kann. It's early afternoon, and the building on Ash Street in Portland, Oregon, is buzzing with team members getting ready for that evening's dinner service: line cooks eating a family meal of pasta and salad, managers printing menus for review, servers polishing glassware and setting up the dining room. Despite the activity going on around us, Gourdet is calm, almost quiet, as he tells me about the most popular dish on Kann's menu.
Diese Geschichte stammt aus der August 2023-Ausgabe von Food & Wine.
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Diese Geschichte stammt aus der August 2023-Ausgabe von Food & Wine.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
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IN LOUISIANA, CARNIVAL IS A SEASON OF CRAWFISH, KING CAKE, AND COMMUNITY.
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SHORT PASTAS ARE A MARVEL OF MODERN ENGINEERING AND PERFECT FOR EASY WEEKNIGHT DINNERS.
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A wave of culinary creativity and innovation in Turkey's largest city nods to the past, even as it's laser-focused on the future.
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Après-ski cocktails are the best part about hitting the slopes.
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Wontons with Hot and Sour Sauce
Martin Yan's satisfying wontons are a win for dumpling newbies and pros alike.
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THE F&W GUIDE TO RENOVATING YOUR KITCHEN
HOW TO REINVENT YOUR SPACE WITHOUT LOSING YOUR MARBLES (OR YOUR SHIRT)
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Warm up this winter with these hearty one-pan bakes.
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Chocolate Chic
As it bakes, this simple cake creates its own silky chocolate sauce.
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Cherished by chefs, this vintage pasta-maker excels at cranking out cavatelli.
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Paola Velez pays tribute to the bodega with Bodega Bakes, her debut, dessert-centric cookbook.