The size of the mince matters — the smaller the better — Leonti says, because you're multiplying the surface area of the vegetables by a thousandfold.

(And don't forget to save that butter, too, for serving.)Then, carve them off the bone and slice the meat against the grain.

With a final drizzle of that infused butter, you're all set to eat.. "These pork chops are so juicy and so flavorful, they deserve a standing ovation," Justin says.. Get the Recipe: Herb-Basted Pork Chops(Keep screen awake).2 cups hot coffee.4 cardamom pods, crushed.

Three 2-inch cinnamon sticks, 2 sticks broken into pieces.Four 6-ounce boneless skin-on duck breasts, trimmed of excess skin and fat.

1 teaspoon whole cardamom pods.

2 cups coffee beans.So you trust she has her reasons when you find out there's Madras curry powder rubbed into the skin of her chicken, and that she's seasoned half-sour pickles with Japanese furikake, and that it's a tiny bit of Sichuan peppercorn that gives her mutton chop its ambiguous tingle.

Johnson might have picked up a few of these tricks working in New York City kitchens like Empellón and Mimi, where her command of old-world French cuisine had every critic in town calling her a millennial virtuoso.But it was at Toro in Boston, under chef Jamie Bissonnette (a People's BNC in 2011), that she acquired the kitchen tool she values most: intuition.

It's what makes Johnson's dance with the deli canon so compelling.At Freedman's, Johnson treats tradition like a suggestion, an approach that frees her up to finesse old ideas while still tugging at nostalgic heartstrings.