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Restaurant lunch highlights:

Pork chops worth cooking twice

Pork chops worth cooking twice

I'll tell you who would have been one of them: Nathaniel Burton, a busboy at the Hotel New Orleans who went on to be the chef at the Hotel Pontchartrain and Broussard's in New Orleans and taught at the Culinary Institute of America. Tipton-Martin revises a Burton recipe to present a dish of seared pork chops with a roux-thickened lemon-caper sauce, ingeniously taking a tip from the celebrity chef and restaurateur B. Smith. It is African-American French food that is also Italian, totally elegant and thus absolutely from New Orleans.

As reported on the NEW YORK TIMES website - EAT MORE!

Last modified onMonday, 11 November 2019 07:36
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