Today the RFT's first-ever "Winter Flavor" issue hits the streets, and we couldn't be more excited about it. Food critic Cheryl Baehr rounded up the city's top chefs, bartenders and bakers, asking them to contribute a recipe that made them think of the winter holidays. The results were both tasty and enlightening.
But we're especially excited to share one of them with you — and that's Rick Lewis' recipe for green bean casserole. Acclaimed for his new Midtown restaurant Southern, Lewis is one of the city's top chefs — but he's also about as far from stuffy as you can get. Naturally, his recipe doesn't use any of that canned cream of mushroom crap — but it's also neither pretentious nor ironic. It's just really damned tasty.
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