This week, Eric finds inspiration in the past and shows us how traditional practices can create a base for great cooking. Eric shares his grandmothers traditional capon recipe with the sous chefs at Le Bernardin. He then travels to Stone Barns in New Yorks Hudson River Valley where Chef Dan Barber explains how the farms focus on and reinterpretation of traditional farming practices results in remarkable ingredients. Eric then returns to the home kitchen to share his grandmothers recipes for perfectly roasted chicken and salad vinaigrette.moreless
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