Fritters, made from thin matchstick slices of apples, are quickly fried in oil and sprinkled with sugar. Mound them up on a plate and watch them disappear.
Spring asparagus gets the luxe treatment with prosciutto, knee-wobblingly rich and buttery croutons, and a gently poached egg.
With honey, bay, rosemary, thyme, garlic, and parsley, this brine from chef Thomas Keller lends unspeakable amounts of flavor to pork.
You’ve not truly lived until you’ve had pork belly prepared this way. Perhaps it’s time you get a life….