"This is a decision that we, ultimately, had to make for ourselves."
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Plus: cheap(er) eats under $10, and more, in today's Leftovers.
A look at what went down at the pork-centric cook-off.
Jonathan Waxman and Bill Telepan are among the New York names.
Another female chef asks, "Why aren’t there as many women cooking professionally as there are men?"
"We have so many ways we make charcuterie - we have to just rotate them in all the time."
"They’re the perfect balance of everything: meat, crunch, freshness, cheesiness."
We asked a handful of chefs which childhood dishes they remember most fondly and which ones, if any, they’ve reinvented as their own.
Already crowded with food trucks, is there room in the city for an ecofriendly taco version?