Doing the hard yards: Tackling the hard to abate sectors for net zero | Martin Wood and Adrian La Porta

Chef Alex Kim, a veteran of Michelin-starred restaurants in New York City and Tokyo, creates an aggressively seasonal menu of shareable dishes.

8. chicken thighs., such as Granny Smith, peeled, cored, and chopped.

Doing the hard yards: Tackling the hard to abate sectors for net zero | Martin Wood and Adrian La Porta

drained and rinsed.low-sodium chicken broth.or homemade stock.

Doing the hard yards: Tackling the hard to abate sectors for net zero | Martin Wood and Adrian La Porta

10. juniper berries.In a large deep frying pan, cook the bacon over moderate heat until crisp.

Doing the hard yards: Tackling the hard to abate sectors for net zero | Martin Wood and Adrian La Porta

Remove with a slotted spoon and reserve..

Season the chicken thighs with 1/2 teaspoon of the salt and the pepper and add to the pan in batches if necessary.Where did Cincinnati chili come from?.

Cincinnati chili.is — like many of the best things in American culture — an immigrant story.

According to food historian.'s gloriously comprehensive book.