Open Table Features The Wilson In 10 Chefs on the Hottest Summer 2019 Food Trends

Stephany Burgos of The Wilson, New York, New York
“My new favorite obsession is aquafaba, the liquid leftover from cooked chickpeas. As unappetizing as that might sound, it is starchy and works similarly to egg whites in recipes. Aquafaba can be used to create a variety of vegan items, including butter, mayo, pasta dough, cheese, cocktails, and desserts.”

 

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