Now that we’re in midwinter...how do New York’s best chefs come up with fresh menus, when local produce is pretty much limited to root vegetables? Chef Jonathan Waxman and Gourmet magazine’s Ruth Reichl explain how chefs put together their menus, season-by-season.
Weigh in: When you cook, how do you put together your menus? Tell us what inspires you to create a meal.
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