Category: Recipe

Tempura Broccolini with Lemon Aioli

Broccolini is a more delicate version of broccoli; its stalks are more slender and the florets are smaller. Tiny yellow flowers sometimes appear among the florets; they are completely edible, as is every part of the vegetable, making it perfect for frying whole. The key to perfectly cooked tempura is […]

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Delicata Squash with Sage

Delicata squash is a small, oval-shaped winter variety with cream- to yellow-colored skin and green stripes. Its compact size makes it easier to cut, clean, and cook than larger, heavier squashes such as butternut and, when roasted, its thin, delicate skin becomes tender enough to eat. Delicata squash weigh just […]

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Rainbow Colored Carrots with Butter

Before the seventeenth century, carrots were predominantly purple, making orange carrots an upstart. White and black carrots also existed, as did yellow and red carrots; itis thought that orange carrots are the result of a cross between the two. These multicolored heirloom varieties are making a culinary comeback, finding their […]

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Baked Cod with Green Olive Crust

This dish makes a showstopping presentation, but if you manage your time— preparing the caper-and-raisin puree and olive crust while the bell peppers are marinating and the oven is preheating, or prepping all the components a day ahead—it can be put together in under an hour, perfect for a weeknight […]

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Brick Chicken with Herb Gremolata

Brick chicken, or “chicken under a brick,” is your ticket to chicken that’s crisp on the outside, tender on the inside, and cooked in half the time as it takes to roast it in the oven. To brick chicken, you’ll first employ a technique called spatchcocking, which is simply removing […]

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Pecan Crusted Mahi-Mahi

We put a twist on succotash by swapping in edamame— fresh young soybeans—for the traditional lima beans, with vibrant-tasting results. Fresh edamame can be found at the occasional farmers’ market; if you see it, grab a bunch and pop the beans out of their pods and into your succotash. Pecans […]

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Pan-Seared Tuna Tataki

Soba noodles colored and flavored with green tea, known as cha soba, make a unique presentation, and the contrasting color of the rare pink tuna makes this dish a memorable one. As the tuna is just lightly seared and not fully cooked, make sure to purchase tuna labeled “sushi grade” […]

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Heirloom Tomato Salad

Shop your farmers’ market for a variety of heirloom tomatoes from Yellow Pear to Green Zebra, Cherokee Purple, and Red Brandy wine to add color and flavor to your plate. Gremolata is a classic Italian herb condiment; we’ve added pine nuts to ours to give it some buttery, crunchy texture. […]

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Steamed Mussels with Tequila

When you’re looking for a first-class starter but don’t have a lot of time to devote to it, mussels make a great choice. They cook in no time flat and take to many types of preparations. Here we’re inspired by the quintessential mussel dish, French moules marnière, and in a […]

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Caesar Salad, Romaine Hearts

This Hell’s Kitchen take on the standard Caesar finishes with sweet and spicy pickled onions and homemade croutons; Parmesan is baked right into the croutons for extra deliciousness. To keep the Caesar from going soggy, we use romaine hearts rather than the whole head; they stay crisp and hold their […]

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