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Featured by David McMillan & Frédéric Morin

By Jan 27, 2017
Recipes

Cast-Iron Squash Pudding

This luscious, cakelike pudding, made with milk-poached butternut squash batter and crowned with caramel-drenched delicata, rides the line perfectly between...
By Jan 27, 2017
Recipes

Stuffed Leeks with Blue Cheese, Raisins, and Almonds

The bold flavors of blue cheese, anchovies, and Worcestershire sauce—plus a little kiss from the flame—make otherwise mild-flavored leeks just...
By Jan 27, 2017
Recipes

Crab Apple Liqueur with Cinnamon

Goldschläger’s far subtler (but still gold-flecked) relative, this after-dinner sipper has sweetness, a cinnamon aroma, and an apple finish. Crab...
By Jan 27, 2017
Recipes

Potatoes with Chestnuts and Clams

These stuffed potatoes, which tenderize first in foil packets then crisp up in cast iron atop the coals (or in...
By Jan 27, 2017
Recipes

Fire-Roasted Duck & Pheasant with Red Currant Jelly

Fred Morin and Dave McMillan of Joe Beef in Montreal cook a mix of birds over flames and embers, using...
By Jan 27, 2017
Recipes

Roasted Sunchokes with Potatoes & Mushrooms

Catching the drippings trickling down from cooking birds—a trick Joe Beef’s Red Morin and Dave McMillan recommend especially midway through...