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Lord’s in NYC is focused on British heritage and chef Ed Szymanski’s nose-to-tail cooking. Here’s how he makes the quintessential British snack: a Scotch egg. | Eater
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Big shout out to my newest top fans! 💎 Sarah Smith, Linda Crawley, Mariam Erasmus, Paulson Townsend Leven, Mariette Estelle Jacobs, Wendy Valkanyi, Vanessa Hartzenberg, Shaheeda Leitjies, Romilla Govender, Jan de Waal, Karen Jean Barry, Johannes Solomons, Charlene Schoeman, Lynette February, Paddy Danforth, Cassy Bennell, Thuwyba Brown, Gurmej Virk, Concord Tyres, Dilip Merchant, Najwa Adams, Beryl Wallace, Crystal Adams, Hailey Alexander, Charlotte Alexander, Ligia Jaquest, Niel Martin, Martha
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After college and culinary schools in the U.S. and France, this chef began a multifaceted career as a chef, cooking show producer and prolific author of six cookbooks – including a winner of the James Beard Award. Recipe: https://cbsn.ws/2GRnsJ2 | CBS Mornings
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After college and culinary schools in the U.S. and France, this chef began a multifaceted career as a chef, cooking show producer and prolific author of six cookbooks – including a winner of the James Beard Award. Recipe: https://cbsn.ws/2GRnsJ2 | CBS Mornings
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FacebookCBS Mornings
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Ed Szymanski is one of America’s best new chefs, according to Food & Wine's annual list. The chef behind two of NYC’s hottest restaurants, Dame’s and Lord’s, told Tony why cooking was never in his career plan — and what makes British food “incredibly delicious.” | CBS Mornings
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At Dame, chef Ed Szymanski makes flaky, crispy fish and chips using a whole hake, three kinds of flour, vodka, and beer | Eater
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