Robust, meaty, bistro-style hanger steaks are seared and served alongside a trio of classic steakhouse sides: caramelized onions, sauteed mushrooms, and pan-roasted potatoes.
About Bruce and Eric Bromberg
The founders of the Blue Ribbon restaurant empire in New York, chefs and brothers Bruce and Eric Bromberg they created the first Blue Ribbon in Manhattan's SoHo neighborhood, which has since expanded and been recognized with a slew of "Top 10" and "Best Of" awards from countless publications. The Brombergs authored their first cookbook, The Blue Ribbon Bakery Cookbook, in 2010.
Northern Fried Chicken
Apr 06, 2010 by
The secret to this crispy fried chicken? Matzoh meal, a simple yet complex seasoning blend, and a pantry staple you’ve probably never thought of like this before.
- Quick Glance
- 30 M
- 50 M
- 4
Chicken Gravy
Apr 06, 2010 by
This chicken gravy, made the old-fashioned way from bones and stock, is terrific on fried chicken and even better on mashed potatoes. Cross our hearts.
- Quick Glance
- 20 M
- 1 H, 50 M
- 0