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May 19, 2009
RECIPE
Makes about 2 cups
INGREDIENTS
1 lb fresh chicken livers ½ cup cold, unsalted butter, plus 1 tbsp 2 small shallots, chopped 4 tbsp brandy 1 tsp kosher salt
(1) Pick over livers, removing...
May 19, 2009
_Dulce de leche_ is a Latin American dessert on the verge of international stardom.
May 19, 2009
RECIPE
This recipe was adapted from chef Oswaldo ?Bibiano’s family recipe. He is the chef-owner of the Mexican restaurant, Autentica.
Serves 5–6
INGREDIENTS
3 tbsp vegetable oil 1 white onion,...
May 19, 2009
Recipe Courtesy chef John Gorham
Serves 8
INGREDIENTS
For this recipe, adapted from chef John Gorham’s method, butternut, hubbard or acorn squash will work best.
2 medium winter squash 1...
May 19, 2009
Recipe Courtesy Cory Schreiber
Cory Schreiber, founder of Wildwood restaurant, provided us with his take on James Beard’s Northwest razor clam chowder. Contact your local seafood purveyor...
May 19, 2009
Recipe Courtesy Tommy Habetz
If you can’t find fresh morels, Tommy Habetz suggests using one-third the amount of dried, reconstituted morels. You can substitute scallions or green onions for...
May 19, 2009
Recipe Courtesy David Padberg
A fresh anchovy should be "four to eight inches long, with blue-green scales, silvery sides and no breaks in the skin," says Park Kitchen’s David Padberg. "You...
May 19, 2009
Recipe Courtesy Leather Storrs, chef and owner of Rocket restaurant.
Serves 4
INGREDIENTS
1 large fennel bulb Juice of 1 lemon 1 tsp salt ¾ cup cauliflower florets, stems removed Juice of...
May 19, 2009
Recipe Courtesy Adrienne Inskeep, chef and co-owner of Siam Society.
To steam the rice, she suggests using a bamboo rice steamer, which you can find at Asian markets. You may also use a...
May 19, 2009
The gypsy pepper is thin-skinned, sweet and incredibly versatile.
Listing 161 -
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