Spring asparagus gets the luxe treatment with prosciutto, knee-wobblingly rich and buttery croutons, and a gently poached egg.
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Grilled Asparagus, Prosciutto, Fried Bread, and Poached Egg
Apr 20, 2010 by
- Quick Glance
- 1 H, 5 M
- 1 H, 5 M
- 9
Torn Croutons
Apr 20, 2010 by
These easy peasy torn pieces of bread absorb the oil and butter through sloooooooow cooking, resulting in croutons that are obscenely crunchy.
- Quick Glance
- 45 M
- 1 H, 25 M
- 4
Pork Brine
Apr 16, 2010 by
With honey, bay, rosemary, thyme, garlic, and parsley, this brine from chef Thomas Keller lends unspeakable amounts of flavor to pork.
- Quick Glance
- 10 M
- 20 M
- 5
Pork Belly Confit
Mar 23, 2010 by
You’ve not truly lived until you’ve had pork belly prepared this way. Perhaps it’s time you get a life….
- Quick Glance
- 45 M
- 1 D, 16 H
- 16
Apple Fritters
Feb 28, 2010 by
Fritters, made from thin matchstick slices of apples, are pulled from the oil and sprinkled with sugar.
- Quick Glance
- 25 M
- 45 M
- 3
Skirt Steak with Caramelized Shallots
May 05, 2004 by
Flavorful skirt steak gets special treatment by getting seared medium-rare and piled high with sweet caramelized shallots. On the plate is a red-wine sauce.
Almond Cake with Strawberry-Rhubarb Compote
Apr 19, 2004 by
A gorgeous dessert, this almond cake has a rich, buttery flavor and toasted almond topping. Serve with strawberry-rhubarb compote or seasonal fruit.
Snails with Herb Butter
Apr 19, 2004 by
Escargot with garlic butter and herbs is a classic French preparation. The snails can be served in their shells or in snail dishes, topped with puff pastry.