This is one of my favorite summer salads adapted from Dan Barber’s Blue Hill Restaurant in New York City. In the summer, you can go to the market and all kinds of tomatoes are available. Watermelon also come cheap. This salad is already refreshing, but to add mint and basil in it just makes it ...
Adapted from Fergus Henderson of St. John, London Ingredients: several pieces of marrow bone half a bunch of flat-leafed parsley, coarsely chopped 2 shallots, finely chopped lemon juice olive oil salt and pepper 1. Drizzle olive oil and sprinkle salt all over bones. Roast in oven, about fifteen minutes each side. 2. Mix the rest ...
Adapted from The New York Times Ingredients: 1 1/2 pounds skirt steak 1 tbsp nam pla (Thai fish sauce) 1 tsp sugar 1 small Thai chili, stemmed and seeded 2 tbsps fresh lime juice 2 tsps chopped garlic, or to taste 2 medium shallots, chopped 1/2 cup mint leaves, finely chopped 1/2 cup cilantro, finely ...
Adapted from Cold Food’s chargrilled octopus recipe Ingredients: 1 pound squid, cleaned, washed, paper towel-dried 2 tbsps red wine 2 tbsps soy sauce 2 tbsps hoisin sauce 3 cloves garlic, crushed vegetable oil salt and pepper 1. Combine all ingredients in a large bowl to make marinade. Add squid, too and marinate for a couple ...
Adapted from The Tasting Room, New York City Ingredients: 2 pints of oyster mushrooms 1 cup sugar snap peas, destringed 1 tbsp distilled white vinegar 4 large eggs chicken stock 1 tbsp butter 1/3 cup crushed hazelnuts 2 tbsp chives, minced salt and pepper 1. Clean mushrooms, using your fingers to brush away dirt and ...