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Braised Pork Belly with a Spinach-Onion
This beautiful recipe is from the kitchen of Chef Matthew Bousquet, Mirepoix Restaurant in Sonoma County. CA. While attending the California Culinary Academy,...
Agnolotti Del Plin
From friends in Alba, Italy Agnolotti Del Plin is a typical Piemontese dish that is rarely found outside of the area, even nearby in Northern Italy. They are eaten...
Chef Luke Sung: Hangar Steak and Polenta Cakes
Not too many chefs have their restaurants by age 26, but Chef Luke Sung is never the one to take things slow. Named the restaurant after his daughter Isabelle,...
Thomas Keller: Nantes Carrot Stew
Thomas Keller: Nantes Carrot Stew 2 pounds sweet carrots, preferably Nantes 1 teaspoon coriander seeds 1 teaspoon caraway seeds 4 to 6 tablespoons (2 to 3...
Thomas Keller: Buttermilk Biscuits
buttermilk biscuits 2 cups cake flour 2 cups all-purpose flour 1 tablespoon plus 1 teaspoon kosher salt 1 tablespoon baking powder 1 teaspoon baking soda 1/2 ...
Scallion Potato Cakes: Thomas Keller
Ingredients 5 scallions 3 pounds large russet potatoes 1/2 cup cornstarch Canola oil Kosher salt and freshly ground black pepper Directions While potato pancakes...
Chicken Coq Au Vin By Executive Chef Josh Silvers
Chicken Coq Au Vin By Executive Chef Josh Silvers of Syrah Restaurant, Santa Rosa, CA Serves 2 – 4 Ingredients: 1 Whole Fresh Organic Chicken (quartered) Sauce...
EL AL ISRAEL AIRLINES: PASSOVER RECIPES
CAULIFLOWER-LEEK KUGEL WITH ALMOND-HERB CRUST a la Executive Chef Steven Weintraub of Borenstein Caterers Ingredients: - 2 medium heads cauliflower florets (8...
EL AL ISRAEL AIRLINES: Passover Recipes
LEEK- PARELEY MATZO BALLS a la Executive Chef Steven Weintraub of Borenstein Caterers Ingredients: Yield 36 - 4 large eggs - 6 tablespoons margarine - ½ cup...
Thomas Keller: broccolini salad with burrata cheese
Here is another great recipe from ad hoc at home by our good friend Thomas Keller 2 pounds broccolini 3 large cremini mushrooms, about 2 inches in diameter 1 red...
