We’ve said it before, but the fine folks over at Food Arts magazine do an incredible job! This publication has been going strong for a lot of years and hats of to Marvin Shanken for providing Ariane and Michael the freedom and the support to make this industry publication thrive. Of course, the writers are pretty darn good and the photography ain’t bad either!
The current version of Food Arts has a great article on how ribs are no longer just casual chow, served at barbecue cookouts. Check it out and read how top chef Gray Kunz may have been one of those who first realized the strong culinary appeal of short ribs nearly 20 years back in that hotspot of rib recipes – New York City!
