Chef Peter Hoffman of Savoy, the now-closed New York City restaurant, shared this recipe for roast pork shoulder with a garlicky cilantro sauce, roasted chiles, and market vegetables.
The lentils in this dish are simmered with clove—a traditional French flavoring for legumes.
Flank steak, also known as London broil, isn't the most tender cut of beef, but it is one of the most flavorful. The key to getting a tender flank steak is to let the meat marinate for a good, long time — in this case, in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary — and the carve it across the grain into thin slices before serving.
Chef Zak Pelaccio, of New York City's Fatty Crab, hints of flavors from the South Seas as he expertly uses cincalok (fermented shrimp) in his savory brined lamb and garlicky lemon sauce.
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