“After discovering cork cutting boards, I’ll never go back to plastic or wood,” says cookbook author Grace Young. “They don’t slide around on the counter while you’re cutting. They’re antimicrobial and antifungal, and the cork has a nice cushiony feeling, which is important to me because Chinese recipes often require a lot of knife work.”
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The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…
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