Food world stars reveals the recipes, routines and gear they can’t live without.
Before service begins, chef Edward Lee of 610 Magnolia in Louisville, Kentucky takes a lap around the dining room. “I always adjust one place setting, even if it’s perfect,” he says. Here, more chef rituals.
The arborio rice in Joe Bastianich’s lightly sweet pudding provides complex carbohydrates for energy. Since the pudding keeps well in the refrigerator, Bastianich makes it in big batches, then reheats portions for quick breakfasts.
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