Articles:

Skin from about 1/4 of a. roast turkey.

1/4 cup dark raisins.3/4 cup blanched almonds.

6 to 8 cups homemade chicken or pork stock, with the cooked meat shredded and reserved.1 1/2 ounces Mexican chocolate, coarsely grated or finely chopped.1 thick slice day-old challah or brioche, crushed to fine crumbs.

Zarela Martinez leaves in the veins of the chiles— the hottest part—but you can cut them away if you want to tone down the heat.Rinse the chiles under cold running water and shake off the excess moisture, but do not dry them.

Heat a griddle or cast-iron skillet over moderately-high heat until a drop of water sizzles on contact.

Place the chiles, a few at a time, on the griddle and let them heat, turning occasionally with tongs, just until the water evaporates and the chiles are fragrant.If, in 1988, chefs were stepping out of the kitchen and into the spotlight, now chefs are stepping out of the spotlight and into the world.

Chefs aren't just tastemakers — they help shape national food policy; spark conversations about race, gender, and work equity; and are forces for change.And if, in 1988, chefs who were recognized were mostly white and mostly male, today the culinary talent pool is kaleidoscopically diverse, with young chefs from all walks of life bringing their perspectives to bear at the table, drawing from a well of experience that enriches and evolves the cuisine—and the culture at large.. "Yes, it starts with the food, but it's not enough to keep our heads down, looking only at the plate.

It's our responsibility to look up, to think about context," says former restaurant editor Jordana Rothman, who helmed the program for several years."It's very important to make sure there's room in the future for all kinds of cooks.