Dip pork chops in egg, letting excess drip back into the bowl.

A final flourish of creamy butter and red wine vinegar bring a luxurious silkiness and brightness to the sauce.And, there’s no need to finish with extra salt — the cured meats provide just enough to properly season the ragu.

So the next time there’s extra salami on your cutting board, don’t toss it.Instead, turn it into tomorrow’s dinner.Los Angeles, California.Knives,

Small Kitchen Appliances.Jason Horn is a senior writer for Food & Wine.

He has nearly 20 years of experience writing about food, drinks, and kitchen products.

A self-proclaimed science nerd, he’s passionate about breaking down the technicalities of the kitchen tools we recommend by interpreting testing data, digesting insights, and comparing specs across different models.. As our resident knife expert, Jason has tested several categories of knives for Food & Wine, including., and was named Rising Star Chef at the James Beard Foundation Awards.".

Before being named Best New Chefs in 2009, Jon Shook and Vinny Dotolo used the award as a motivator when they were in the weeds during dinner service at their nose-to-tail restaurant, Animal, in Los Angeles."Cook like you're going to win Best New Chef!"

Shook would cry to the kitchen staff.Even after they won, the award remained a motivator.