By John Lehndorff When I’m asked: “Which kitchen tools are absolutely essential?” I’ve always answered in my sage Jedi voice: “A sharp chef’s knife and your hands.” While that is good, if glib, advice, why do I have drawers, boxes and flower vases crammed with single-purpose culinary implements from crab crackers and pasta tongs to … Continue reading
(This feature appears in the current issue of Produce Business magazine) By John Lehndorff Experts have noted an attitude change in American consumers this year. They are looking for change in 2016, and change is what they will encounter, at least when it comes to mushrooms at restaurants. The establishment White variety is dominant, fully … Continue reading
(This feature appears in the current issue of Cheese Connoisseur magazine) By John Lehndorff A person’s first taste of lamb can be one of those great palate-changers, a moment when you realize there is a lot more for dinner than the same old steak. Fresh lamb shank, leg or loin have an earthy richness and … Continue reading
Hi. My name is John, and I belong to a Facebook group called Food Porn. On a daily basis, members publish intimate photos of what they are cooking and/or eating. Looking helps me keep up on food trends and makes me damn hungry. I’ve spent a career setting up food photos and making the food … Continue reading
Nibbles 