A sweet-tart side dish sensation. These carrots of any–or many–hues take a turn for the better when braised in olive oil with a pinch of saffron and a splash of vinegar.
About Jonathan Waxman
Jonathan Waxman first stepped into the culinary scene in 1970 when he retired from his career as a professional trombonist to enroll in the La Varenne cooking school in Paris. After working at the celebrated Chez Panisse alongside Alice Waters, Waxman opened his own restaurants in New York City: Jams, Washington Park, and Barbuto. He's been named one the most influential Americans by Esquire and is the author of two cookbooks, A Great American Cook and Italian, My Way. He lives in Manhattan with his wife and three children.
We don’t know Italian, but we’re pretty certain this tart, with its molten filling and brownie crust, translates to “Damn good!”
- Quick Glance
- 40 M
- 3 H, 20 M