Endive is underused but really delicious when braised. I thought the balance of the Balsamic Vinegar of Modena would be a perfect way to help soften the bitterness of the vegetable. Also, creating a...
I love the way in which the depth of balsamic vinegar marries with the bitter complexity of caramel and dark chocolate. The tartness of balsamic combined with the raisin-y sweetness of the aged...
This recipe for fire-roasted cabbage is a twist on a classic salad. We serve it at Leuca all year, and I love making this at home because it is warm with bursts of citrus, a little funk from the...
There is one dish that I have been using for years that I didn’t realize was re-using potential waste: my lobster Bolognese. This is a very popular dish I served at my previous restaurant, Telepan,...
This is a dish that incorporates some seasonal ingredients, in this case sweet potato, with flan, which is classic dessert. I think most families have their own flan recipe, and this bumps up the...
You’ll need a quart-sized Mason jar, a small sachet or bag for the spices, paper or a note card, string or twine, and optionally creative supplies to decorate your jar, lid and/or recipe card....
Syllabubs date back to pre-Colonial days in England, where eggs and other farm products were rare since land could only be owned by the nobility. Drinks that included milk or cream were considered to...
My mother is an excellent cook and can whip up the most elaborate dishes from every country she’s ever lived in — and she’s lived in many! But of all her creations, this one is perhaps the most genius...
This is a great make-ahead recipe so that if you have company, you are not trapped at the stove. I either set it up as a self-serve item with a pot of rice, where guests can help themselves to a cup...
Holidays in my household, like in most Filipino households, revolve around food. My mom and I made a deal: I cook for Thanksgiving and she cooks for Christmas (and I always help out with the Christmas...
One way to avoid that unappealing aroma is using Chef Sands’ no-fail recipe. “The key thing about this recipe is that because of the mustard, the flavors all meld together very well,” he says. “It’s...
The first book, “ Korean Home Cooking: Classic & Modern Recipes ” is from Chef Sohui Kim (Culinary/Management, ‘02) who owns The Good Fork and Insa with her husband, Ben, in Brooklyn. Sohui told me...