, you've got to pick the best fighter.2012 F&W Best New Chef Tim Byres is a chef, restaurateur, consultant, stylist, and author of James Beard Award-winning cookbook Smoke: New Firewood Cooking.

, which has become a staple for fresh veggies (especially mushrooms) and chicken wings.Made In’s recently released.

have become a new classic indoors and out.Here are some of my favorite summery Made In pieces, a number of which are currently on sale..Carbon Steel Griddle + Press.

$199 at Madeincookware.This Swedish-made 4-millimeter carbon steel griddle is what started it all for me.

The nonstick promise here is strong: I’ve never had food of any kind stick to it (which also makes it incredibly easy to clean).

This piece is great over fire on a. grill.cheese, lemon zest and thyme.

In another shallow bowl, beat the eggs.Season the eggs and chicken cutlets with salt and black pepper.

Dip each cutlet in the egg mixture and let the excess drip off, then dredge in the bread crumbs.Transfer the breaded cutlets to a baking sheet lined with parchment paper.. Preheat the oven to 325°F.