Add remaining 7 1/2 cups vegetable broth, and bring to a boil over medium-high.

He lives in Los Angeles, where he grills and entertains outdoors as much as possible.He also loves the winter sport of curling.. Education.

Jason has a bachelor's degree in English and Spanish from Tulane University and a master's degree in journalism from the Medill School of Journalism at Northwestern University.He attended culinary school at Jefferson State Community College in Birmingham, Alabama.. About Food & Wine.about us and our editorial process.2 to 4 servings.

1/3 cup extra-virgin olive oil.1 1/4 pounds plum tomatoes, cored and chopped.

1/2 pound dried tagliatelle.

In a large, deep skillet, heat the olive oil.Just a bit—not enough to catch the ire of a deli-counter conservative.

But it turns out that little wisp of dried chile smolder does the Lord's work on a house-smoked pastrami Reuben.So you trust she has her reasons when you find out there's Madras curry powder rubbed into the skin of her chicken, and that she's seasoned half-sour pickles with Japanese furikake, and that it's a tiny bit of Sichuan peppercorn that gives her mutton chop its ambiguous tingle.

Johnson might have picked up a few of these tricks working in New York City kitchens like Empellón and Mimi, where her command of old-world French cuisine had every critic in town calling her a millennial virtuoso.But it was at Toro in Boston, under chef Jamie Bissonnette (a People's BNC in 2011), that she acquired the kitchen tool she values most: intuition.