The chef Edouardo Jordan locates the pleasure and meaning of hog maw, pigs’ ears and other “ingredients we don’t want to talk about.”
PETE WELLS, NY Times: Dining & Wine
Thu, 03/15/2018 - 9:11am
The chef Edouardo Jordan locates the pleasure and meaning of hog maw, pigs’ ears and other “ingredients we don’t want to talk about.”