CookingDistrict.com Logo
Logo  
  0create accountlogin
where profession meets obsession
\"printfriendlyCDlogo\"
return to articles
More 'Reel Food'
David Chang And Sean Brock Make Hot BrownsDavid Chang And Sean Brock Make Hot Browns
An excerpt from The Mind Of A Chef
Chefs Edward Lee And Ivan Orkin Make Coney Island TofuChefs Edward Lee And Ivan Orkin Make Coney Island Tofu
An excerpt from The Mind Of A Chef
Tom Aikens' Culinary Notes from the UK: Sous Vide Lamb FiletTom Aikens' Culinary Notes from the UK: Sous Vide Lamb Filet
A demo at Star Chefs ICC
Smoking a Roasted ChickenSmoking a Roasted Chicken
Adding smoked flavor to a traditional roast chicken
Modernist Cuisine - Recipe - Rare Beef JusModernist Cuisine - Recipe - Rare Beef Jus
Using sous vide for perfect beef
Recent Articles
PastralmonPastralmon
A great recipe from Woodnotes Grille
Happy National Creme Brulee DayHappy National Creme Brulee Day
Celebrate with these great new dishes from the Cooking District store
New In The Store Today: Fortessa DinnerwareNew In The Store Today: Fortessa Dinnerware
Beautiful new dishes and servingware
Happy National Daiquiri DayHappy National Daiquiri Day
Rum, sugar, citrus, delicious
CherriesCherries
Sweet and tart, great in sweet, savory, and cocktails

Reel Food

Traci Des Jardins On Portion Sizes and Small Fish

By on

At a TEDx conference in San Jose, Mother Jones magazine caught up with Traci Des Jardines to talk about leftovers, holiday traditions and sustainable seafood.

5 people like this
Comments

No documents found

Login to post a comment.