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Main Course (4)
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12/06/2005
Frisée Salad with Hazelnuts, Parmigiano-Reggiano, and Roasted Prune-Plums
Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée.
Issue #77
12/05/2005
Baby Beets with Herb Salad and Warm Chèvre
Use the freshest salad greens and herbs you can, organic if possible, for this salad.
Issue #75
10/03/2008
Beet and Walnut Salad
This colorful salad is best served at room temperature.
Issue #61
09/12/2005
Beets with their Greens with Aioli
Prune restaurant in Manhattan serves beets and greens this way.
Issue #61
08/30/2005
Sea Scallops with Belgian Endive and Cherry Tomatoes
Jonathan Waxman uses fishmonger Ingrid Bengis' diver scallops for this dish when they are in season.
Issue #59
01/22/2001
Seared Cod
A cast-iron skillet is the perfect pan to use for searing, then oven-roasting, fish.
Issue #42
01/26/2007
Leg of Lamb with Herb–Garlic Crust
A hearty roast lamb calls for equally hearty herbs that can stand up to its intense flavor.
Issue #5
03/21/2013
Roasted Sunchokes with Thyme, Grape Tomatoes and Lemon
Roasting sunchokes brings out their sweet, nutty flavor.
Does Not Apply
04/13/2010
Squab and Braised Peas
In this dish, the recipe for which is based on one in Game: A Cookbook by Trish Hilferty and Tom Norrington-Davies (Absolute Press, 2009), smoky braised peas pair perfectly with pan-roasted squab.
Does Not Apply