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I'm such a sucker for rice balls of any kind. But what about if you could make rice balls even better by injecting a bit of cheese into the proceedings? We went to Trappizino to get their recipe for suppli, a rice ball that has a surprising cheesy interior.
Read MoreComfort food exists in every culture. But you're missing out if you haven't had it in a Japanese context. We went to Bessou to get their take on chawanmushi. This silky egg custard can warm any day, and it gives context to a restaurant that is all about bringing Japanese comfort food to the forefront.
Read MoreYou might know Tom Colicchio from his long running stint on Top Chef or from his many restaurants in New York and beyond. But we sat down with him on the occasion of a rebranding of his sandwich shop, "Wichcraft, And he delightfully answered questions on everything from his favorite city he's filmed in to the brain drain of chefs in big cities.
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