Cosmo Goss is the chef de cuisine at The Publican in Chicago. Previously, he was head butcher at Publican Quality Meats , where he learned the art of whole animal butchery. He professes his love of ...
Occasionally I stumble across what I playfully call “sniper” ingredients – foods so deceptively named that it’s like a shot through the heart when you discover what they really are. Case in point: ...
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