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Scott Megill

Scott Megill is chef de cuisine at Talula’s Daily, a gourmet market and café in Philadelphia. Before that, the Philly native sent time in Napa Valley attending the Culinary Institute of America and cooked at Equinox in Washington, D.C.

  • Article

    Making the Grade

    For cooking, grade B maple syrup goes to the head of the class.

  • Recipe

    Maple Bacon Popcorn

    Popcorn popped in bacon fat is a decadent snack on its own. Maple gives it a salty-sweet flavor profile that takes it over the top. Serve immediately after drizzling the…

  • Recipe

    Winter Salad with Spiced Maple Vinaigrette

    This salad combines favorite cold-weather flavors: maple, warming spices like clove and allspice, earthy root vegetables, and sharp Cheddar. Cabot Clothbound, an English-style Cheddar made in Vermont, is particularly good…

  • Recipe

    Maple-Glazed Roast Chicken

    A long soak in a sweet, slightly spicy brine makes this chicken one of the juiciest you’ll ever make, infused throughout with warm maple flavor. Glazing with maple syrup makes…

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