Nothing befits a festive dinner quite like a roast, and John Manion of El Che Steakhouse & Bar and La Sirena Clandestina has perfected one of the classics.
Not that there’s anything wrong with the brown sugar and marshmallow treatment, but might we suggest an altogether fresher take?
Executive chef Gene Kato applies a fish-curing technique to tender the meat, marinating it overnight in a mixture of red miso, sake, gochujang, and brown sugar.
The Elske chef has a trick for achieving custardy, just-set eggs.
Flavorful late-summer produce demands little manipulation beyond slicing, seasoning, and perhaps a turn on the grill. But sometimes it’s nice to give even the simplest seasonal bounty an extra flourish.
Beatrix’s pastry chef shares a recipe that’s sure to be a hit with the whole family.
Carnitas Uruapan’s Marcos Carbajal shares his recipes.
HaiSous’s Thai Dang shares his recipe for ca kho ca chua.
Giancarlo Valera shares his recipe.