It's more than a case of chefs adding their personal touch to recipes. It also depends largely on which culture they draw their inspiration from, for many across the globe serve some sort of meatball.
The meat? Anything from turkey to tofu. The binder? Pureed rice, bread crumbs, cheese, pulpy potatoes, an egg or two, and cream all can do the trick. Cooking? Fry, bake, braise. Maybe a combination.
"It's all about personal taste," said Koren Grieveson of Avec restaurant in Chicago....
| This story has expired! You can purchase the full text in our news archives. |
If you encounter other problems, please email nlundskow@capitalgazette.com and include your name, username, and any errors or messages that are displayed. The more information you can provide, the better able we will be to assist you.
In order to post or vote on a comment, you must be signed in with a hometownannapolis account.
Take a look at a summary of Commenting Guidelines.
If you encounter other problems, please email nlundskow@capitalgazette.com and include your name, username, and any errors or messages that are displayed. The more information you can provide, the better able we will be to assist you.