Tour de fromage
Fortunately for adventuresome cooks, France produces more cheeses than there are days in the year—from fresh to aged, soft to hard, bloomy rinds to washed rinds to triple crèmes to blues. To invigorate your kitchen, take the tour de fromage and elevate your French cheese IQ.
The poultry purchase
Restaurants traditionally rely on chicken and turkey to be menu profit makers. Usually in good supply and always a good buy in relation to other proteins, operators often turn to poultry to keep costs in check when red meats and seafood skyrocket. But that strategy may be dampened in the months ahead.
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