It’s March already, spring is in view and of course that means planting, which is followed by harvesting new crops and cooking to the tune of the seasons. It also means spring cleaning. Which you can get a jump on by taking stock of what’s hiding behind what on your kitchen shelves, and putting it to use.
Anthony Bucco has led the kitchens of acclaimed Garden State restaurants for decades. The chef who is mentor to many explains why traditional “tops” lists shortchange today’s culinary pros and names the names of those he believes deserve spotlight and tribute.