EXECUTIVE DECISIONS: David Burke Fromagerie
byExecutive Chef Phil Deffina “Our family, young and old, always enjoys lobster — from the 4-year-old cousins who like to pick at the leg…
Executive Chef Phil Deffina “Our family, young and old, always enjoys lobster — from the 4-year-old cousins who like to pick at the leg…
Executive Chef Jose Max Grilled New York Steak with Roasted Brussels Sprouts and Fingerling Potatoes 1 pound Brussels sprouts 1 pound fingerling potatoes, cut…
Deviled Duck Eggs with Smoked Duck Breast Bacon serves 4 12 duck eggs, hard-boiled 1 cup mayonnaise 3 tbs crème fraîche 1 tbs chipotle…
“I come from an Italian background, and every Christmas Eve we cook a feast of the seven fishes. This is one of the dishes…
“Each of our tea cocktails begins with an infused tea. We either impart flavor by directly adding tea to a vodka or pouring it…
Fig and Prosciutto Flatbread Pizza Makes four 8- to 10-inch pizzas ~ (Serves 1 to 2 people per pizza) PIZZA DOUGH Ingredients: 1/4 cup…
Yields: 2 dozen Ingredients: 1 cup hazelnuts 1/2 cup light brown sugar 2 1/4 cup flour 1/2 tsp baking powder Confectioners’ sugar 1/4 tsp…
“I would start with breakfast in The Palm Court. After that, I might drop down to The Plaza Food Hall to have some sushi…
Geoffrey Zakarian sits contemplatively at the bar. “Even unset, this bar is just beautiful,” he muses. “This is going to be the place to…
Pastrami Sandwich with Horseradish Aioli Yields: 1 whole sandwich or 9 finger sandwiches Ingredients: 2 slices rye melba bread 8 slices Swiss cheese 1…