He's got the recipes to prove it.
got fat cooking for other people. As the executive chef at Pulino’s in 2010, his rustic Italian food was getting hammered by New York critics, a rude fall from grace after winning the James Beard Rising Star Chef of the Year Award a year before. “I blew a gasket every day I was in that restaurant,” he says. “I was miserable.”Appleman wanted to be an active dad to son Oliver , so he started running. A nourishing breakfast followed. And a proper lunch.
Appleman’s philosophy is basic: “Everything whole fat, whole food, nothing processed.” He buys his meat skin on and well marbled. He prefers oily fish—think
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