Recipes

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Fresh Start

A sandwich for the New Year
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Julianne Jones apprenticed with bread baker Gérard Rubaud in Westford, Vermont, and has worked in the kitchen at Christophe's on the Green in Vermont. She is the co-owner of Vergennes Laundry in Vergennes, Vermont.

Vergennes Laundry, 247 Main St., Vergennes, Vermont; 802-870-7157 or vergenneslaundry.com

Orange You Glad

The cocktail snack of the year
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Tony Mantuano has been awarded the 2005 James Beard Foundation Award for Best Chef Midwest and is the chef and a partner at Spiaggia, the only four-star Italian restaurant in Chicago. He also owns Mangia Trattoria in Kenosha, Wisconsin and the chef and a partner at Terzo Piano at the Modern Wing of the Art Institute of Chicago. His latest endeavor is Bar Toma which he opened in 2011.

Bar Toma, 110 E. Pearson St., Chicago, IL; 312-266-3110 or bartomachicago.com

Thrice as Nice

A double-baked holiday cookie
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12 Days of Cookies

Side Story

Savory bread pudding takes center stage
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Jason Barwikowski has worked at Five Lakes Grill  in Milford, Michigan, and Paley's Place, Simpatica Dining Hall and Clyde Common in Portland, Oregon. In 2009, he opened Olympic Provisions in Portland. In 2011, Jason and partner Duane Sorenson opened The Woodsman Tavern in Portland.

The Woodsman Tavern, 4537 SE Division St., Portland, OR; 971-373-8264 or woodsmantavern.com

 

On the Lamb

A sweet savory twist on Southwestern game
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Joseph Wrede is the executive chef of the newly reopened The Palace Restaurant in Santa Fe, NM. In 2000, he was named Best New Chef by Food & Wine magazine while he owned and worked as executive chef at Joseph's Table in The Hotel La Fonda De Taos in Taos, New Mexico.

The Palace Restaurant, 142 W. Palace Ave., Santa Fe, NM; 505-428-0690 or palacesantafe.com

Chefs' Table

12 recipes from some of the country's best sous chefs
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Sous Chef Series 2011 Recipe Collection
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