
Read
March 4, 2019
David Bazirgan, chef of Bambara in Cambridge on how to soak up the Mediterranean vibes at this Somerville all-star.
David Bazirgan, chef of Bambara in Cambridge on how to soak up the Mediterranean vibes at this Somerville all-star.
The preparation of sweetbreads requires versatility—precisely why teriyaki, a melange of both sweet and sour profiles, is up to the task. For Chef David Bazirgan of San Francisco’s Dirty Habit, teriyaki sets the stage for a full roster of flavors surrounding a centerpiece of crispy offal; bright pineapple, toasty cashew, and the soft heat of Thai bird chili and scallion. Sponsored