Ways to Act Like A Chef

Here, Food & Wine's guide to the flavors, equipment and social-media moves you need to master right now to be like a chef. By Michael End...
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Carve a Vegetable Steak

“It’s too rich to have as an entrée,” says chef Joshua Lawler about the most popular dish at Philadelphia’s The Farm and Fisherman. Lawler is not speaking of bone marrow or foie gras—he is referring to his Bloody Beet Steak, a purple slab that he smashes and sears, then finishes with balsamic, honey and beef or chicken jus. Treating vegetables like T-bones is in the zeitgeist; chefs are throwing thick slices of cauliflower on the plancha, smothering roasted parsnips with bordelaise sauce and convincing many diners that, as Lawler says, “Steak is boring. Vegetable steak isn’t.”

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