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Top each glass with about 2/3 cup jelly cubes.

Her paternal grandfather once lived just a few blocks away from the site of Lady of the House; her mom's grandparents first met at the Gaelic League around the corner; her dad has memories of visiting the space in its former life as a sports bar.Lady of the House may be a gift to the city of Detroit from its native daughter, but what Williams has built resonates far outside the city limits.. 07. of 10.

Jonathan Yao—Kato, Los Angeles."The food we do at Kato is our way of speaking up for young Asian-Americans.There's a cultural reference behind every dish, but we try to make sense of it in a modern context.".

There's an enduring narrative in the restaurant world that serious chefs must pay their dues, working their way up rung by rung.But in a strip mall on the west side of L.A., another story is taking shape.

This one's about a precocious 26-year-old with almost no formal experience.

Meet Jonathan Yao, one of the most imaginative, natural-born cooks we've ever encountered.They add impactful flavor and luscious fat quickly and easily.

And of course, using salami in your sauce is a great way to reduce food waste at home.. First, pick your cured meats.A mixture of sweeter meats like prosciutto and country ham, deeply spiced soppressata and finocchiona, and extra fatty cuts like guanciale or pancetta make the ideal blend for a ragu Bolognese.

Paired with a smaller portion of ground chuck, they add a balanced blend of flavor and texture, lending the quality of their seasoning and aging to the sauce in no time.. Next, chop them up.Using a food processor, or a sharp knife and some patience, finely chop the larger pieces into very small bits.