CHAWAN MUSHI
by15 EAST – Chef Masato Shimizu Needed: 2 ceramic ramekins INGREDIENTS 1 cup shitake 1 whole egg, beaten 2/3 cup cold bonito broth 4…
Recipes
GNOCCHI, PEAS, JAMBON DE PARIS, PARMIGIANO-REGGIANO
byDOVETAIL – Chef John Fraser INGREDIENTS 1 tablespoon olive oil 16 pieces cooked gnocchi (recipe at right) 6 ounces chicken stock 2 tablespoons butter…
ORECCHIETTE WITH RED LAMB SAUSAGE AND CARROTS
byDEL POSTO – Chef Mark Ladner LAMB SAUSAGE 1 pound ground lamb 1 1/2 teaspoons salt 1 tablespoon red wine 1 tablespoon cayenne pepper…
DONABE RICE
byBRUSHSTROKE – Chef Isao Yamada CREATING DONABE BROTH 11 parts of dashi 1 part of sake 1 part of usukuchi (light-colored) soy sauce METHOD…
ALL-NATURAL CHICKEN COOKED IN A POT WITH HAY SAUCE
byBOULEY – Chef David Bouley CHICKEN One 4 to 4 1/2 pound chicken 1 tablespoon sea salt 2 teaspoons fresh ground white pepper 3…
THE KIP
byBlue Hill – Chef Dan Barber 1 1/2 ounces applewood-smoked McKenzie Rye Whiskey 1 ounce sweet vermouth (we use our Blue hill Sweet Vermouth,…
STRAWBERRY GAZPACHO WITH BASIL, BLACK PEPPER, OLIVE OIL, AND GUANCIALE
byELEVEN MADISON PARK – Chef Daniel Humm GAZPACHO 1 tablespoon plus 1/2 cup extra-virgin olive oil 2 cloves garlic, crushed but kept whole 1…
A Twist of Spirits
bySeasonal Cocktails David Burke mixologists have crafted cocktails with a twist using classic spirits anD elevated by unique ingredients and a sense of fun….
Shrimp and Chorizo Quesadilla with Watermelon Gazpacho
byServes 6 12 large shrimp, peeled and deveined with tails left on 1 tsp salt 2 tsp freshly ground pepper 12 large shrimp, peeled…
Shrimp with Smoky White Bean Hummus and Candied Lemon Vinaigrette
byServes 3 Shrimp 2 cups Wondra flour 1/4 cup smoked paprika 1/4 cup chili powder 12 U6 shrimp, peeled and deveined with peels reserved…