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Featured by Chefs Ivan and Sergey Berezutskiy
May 22, 2017
Salt-Brined Tomatoes with Horseradish and Dill
“Russian chefs learn pickling on their babushkas’ laps,” says chef Ivan Berezutskiy, and in Russia, they often pickle with salt … Continued
May 22, 2017
Warm Eggplant Salad with Hemp Seed Sauce
The eggplant in this warm, substantial salad is used two ways; puréed into a baba ghannouj-like spread, and roasted then … Continued
May 22, 2017
Seared Scallops with Zucchini “Ravioli” and Tomato Water
Tomato water, a delicate pink broth made by draining lightly cooked tomatoes in cheesecloth, acts as a summery base for … Continued
