Richard Blais is on the phone from Atlanta, talking plating. "It's not that I don't care how my food looks. I just think that sometimes chefs get caught up in putting plating first — that can go against creating great flavor," he tells us as he's getting ready to head out to promote his new book, Try This At Home: Recipes From My Head To Your Plate. ...
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A Portland botany course in a class of its own
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A minimalist approach to culinary elegance in NYC
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Shaun Hergatt's ornate ode to "the heart of life"
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Paul Liebrandt's 'casual' riff on a French classic
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