In our current issue, Rachel Wharton introduces us to Park Slope chef Ronna Welsh, who goes from home to home teaching cooks like us the art of “mise en place to plate” cooking–basically how to prep what you buy at the market so you can throw together quick, delicious meals all week long like they do in restaurants. Read the story for more on Welsh’s classes and techniques.
IN OUR CURRENT ISSUE: Homecooks Learn to Prep Like Pros
