Andrew Carmellini

The chef-owner of New York City’s Locanda Verde, The Dutch, Lafayette, Leuca, and Bar Primi considers the meaning of métier—his calling into the professional kitchen—and what it’s like to live...

This spiced apple cocktail is easy to make in big batches—and just as easy to drink. Featured in: How Andrew … Continued

Rich, fatty duck gets a double dose of sweetness from port wine and jammy figs. Featured in: How Andrew Carmellini … Continued

A creamy soft cheese spread flecked with dill, parsley, and chive. Featured in: How Andrew Carmellini Does a Fall Dinner … Continued

Braised squash with bacon and onions is an easy crowd-pleaser with loads of deep, caramelized flavors. Featured in: How Andrew … Continued

Use the biggest scallops you can find and brush them with nutty browned butter tinged with tart pomegranate. Featured in: … Continued

Roast vegetables fill out any fall spread, but a dose of extra-savory herb compound butter (like you’d slather over snails) … Continued