Grab your bone-in pork chops and sprinkle kosher salt and freshly ground black pepper all over them, ensuring each side is covered.
For most of the first two decades, the discovery of new chefs was an analog affair.Critics would eat and write, and diners would go.
There was no Instagram showcasing the latest photogenic confection to go viral.No social media agents.Culinary discovery was not an algorithm, but an action.
Today, arriving at that perfect short list of Best New Chefs is still an action — an intimate and personal one that cuts through the noise to find the chefs who are putting their heart and soul on the plate.But increasingly, the task is about more than that..
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.Steamed white rice or warm tortillas, for serving.
Season the flank steak with salt and pepper.In a slow cooker, combine the diced tomatoes and their juices with the water, bell peppers, onion, garlic, jalapeño, oregano, cumin, and bay leaf.
Add the flank steak, cover, and cook on high for 5 hours, until the meat is very tender..Transfer the meat to a cutting board and let rest for 10 minutes.