By Lacey Tisch-Sidney for TravelsinTasteNEW YORK ( TheStreet) -- No industry was exempt when the recession hit in 2008, and our taste buds took a hit too. For the past two years, chefs, rightfully so, have not been focusing as much on the expensive and rare high-end ingredients -- those hard-to-find, in most cases hard-to-prepare and extremely easy-to-mess-up items -- that make us swoon.
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