This recipe comes from the just-published first cookbook Centeno wrote with Betty Hallock, “Bäco: Vivid Recipes from the Heart of Los Angeles.”
If the name Edward Lee sounds familiar, it’s probably because you’ve seen him on “Mind of a Chef” or Bravo’s “Top Chef.” Our supervising producer Abbie Fentress Swanson heads to Louisville, Kentucky, to interview Chef Lee about his latest experiments in fermentation, the recent bourbon boom and his take on the Southern classics.
Did you ever wonder how sound transforms the taste of a piece of chocolate when you pop it into your mouth? Deliciousness is an experience that we think is centered in our noses and on our tongues. But Good Food contributor Simran Sethi says it’s actually influenced by so much more.