TAGLIATELLE WITH SHRIMP AND RAMP PESTO
byGOTHAM BAR & GRILL – Chef Alfred Portale RAMP PESTO 10 ounces ramps 1/2 cup ice 1 cup olive oil 2 tablespoons heavy cream…
hautelife
TAGLIATELLE WITH KING CRAB, MEYER LEMON, AND BLACK PEPPER
byTHE NOMAD – Chef Daniel Humm PASTA 2 3/4 cups tipo “00” flour 1 cup egg yolk 1 tablespoon extra-virgin olive oil 1 tablespoon…
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…
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…