Smoked paprika mayo adds punch

04/18/2008 | Time Out New York

Diners at New York's Back Forty restaurant spice up onion rings with a smoky paprika mayonnaise from chef Peter Hoffman. The recipe features shaved garlic cloves, dijon mustard and pimenton dulce along with the customary eggs, oil and lemon juice.

View Full Article in:

Time Out New York

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Buyer
The Culinary Institute of America - Greystone Campus
St. Helena, CA
Senior Culinary Buyer
The Culinary Institute of America - Greystone Campus
St. Helena, CA
Corporate Executive Chef
American Food & Vending
Syracuse, NY
Executive Sous Chef
The Cliffs
Salem, SC
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations