Pressed Prawn with Orecchiette, Burrata, and Asparagus
byServes 3 2 tbsp olive oil 1 tbsp garlic 1 tbsp shallots 12 whole cherry tomatoes 12 large prawns, heads on and seasoned with…
Recipes
Southern Grits, Slow-roasted Tomatillo, Fried Duck with Bacon Fat, Angry Chili Threads, and Molasses-Honey Jalapeño Sauce
byServes 4 2 cups buttermilk 1/2 duck, cut in pieces 2 cups flour Salt and pepper to taste 1/4 cup chili powder 4 strips…
Lamb Trio
byserves 2 Lamb With Calamari and Couscous 1 tsp garlic 2 tbsp olive oil 1 lb ground lamb Dash chili flakes 1 cup couscous,…
BBQ Chicken Dumpling With Miso Soup
byserves 4 5 lbs chicken, cubed 1/2 quart BBQ sauce 1/2 bunch cilantro 1 oz fresh ginger, minced 2 tbsp Old Bay Seasoning Salt…
Avocado Yogurt, White Chocolate Pudding, and Gingered-Fruit Ratatouille
byserves 8 4 avocados, already pureed 3/4 cup yogurt Juice and zest of 1/4 lemon 1/2 cup melted white chocolate Salt and pepper to…
Alaskan Salmon en Papillote with Fennel, Orange , and Black Olives
byIngredients 2 tbsp butter, room temperature Four 6-oz salmon fillets salt and pepper 1 small bulb fennel, cleaned and shaved thin with a mandoline…
Veal-Cheek Meat Balls and Pea Soup
bySoup Ingredients 1 small piece smoked applewood bacon 2 tbsp butter 1 onion, chopped 1 clove garlic 1 bunch thyme 1 tsp cumin 2…
Swordfish with Heirloom Beans
byBABY BORLOOTI BEANS ORIGINS: NORTHERN ITALY BIRTH YEAR: UNKNOWN, CIRCA 18Th CENTURY SPECIES: PHASEOLUS VUlGARIS Serves 4 Chef de Cuisine Livio Velardo found heirloom…
Waltham Butternut Squash Soup
byTHE WALTHAM HEIRLOOM BUTTERNUT SQUASH ORIGINS: WALTHAM, MA BIRTH YEAR: CiRCA 1950 SPECIES: CURCURBITA MOSCHATA CREDITED: BOB YOUNG Serves 4 to 6 Adapted from…
Apfel-Streuselkuchen
byTHE ESOPUS SPITZENBURG ORIGINS: ESOPUS, NY BIRTH YEAR: LATE 17Th TO EARlY 18Th CENTURY SPECIES: MAlUS DOMESTICA CREDITED: SPITZENBURG, A DUTCh SETTlER Serves 8…