As the chef at a restaurant that prides itself in sustainable seafood, artisan meats, and even game, I often find myself questioning the overuse of animal products. Too often, chefs use ingredients like bacon or meat stocks as crutches.
For those who think of Nantucket as the kingdom of pink-and-green -- pretty but predictable and steeped in if not stifled by tradition -- you're in for a surprise. Some creative locals are hard-at-work reinvigorating the island.
Between affordable safaris to the legendary Serengeti ($150/night!), to the turquoise beaches of the Indian Ocean, to remote villages scattered among lush foliage, to lazy nights of drinking conyagi in Zanzibar... Tanzania is something the heart remembers.
Alexis is the executive chef overseeing all of the restaurants in the Grupo Vidanta hotels, including Grand Luxxe and Grand Mayan. He is a man that is passionate about food. He has a wealth of information when it comes to the cuisine of his homeland, Mexico.
Mash it, roast it, stuff it, soup it: there's only so much you can do with a winter squash. If squash, potatoes, beets and Brussels sprouts have become a tedious mainstay at your table, it's time to get out of your winter vegetable rut.
Making this recipe is a broader sensory experience than most others. Plums with brandy and cinnamon glisten as you sauté them on the stove top. Not long after your start baking the cake, the vibrant notes of saffron permeate the kitchen.