Would you fancy grasshopper gumbo? Perhaps mushroom hors d’oeuvres topped with
a batter-dipped and lightly fried dragonfly—in season, of course—drizzled with
a sauce of Dijon mustard, soy and butter?
These are among recipes that self-taught insect chef Zack Lemann has whipped up
as possible menu items for Bug Appétit.
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