“Top Chef” winner Brooke Williamson thinks about produce first when crafting a recipe or meal.
As she described one afternoon at the tail end of summer, she considers the season and what vegetables look good. Her culinary perspective was shaped by growing up in Los Angeles, going to farmers markets and tending a garden in her backyard.
When Williamson decided to craft her first cookbook, produce felt like the most organic thing to write about. . . .
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Jessica Koslow 