Use leftover mashed potatoes for this spicy soup with Gruyere cheese. Cayenne pepper supplies the heat and scallions add the right amount of onion flavor.
- Quick Glance
- 25 M
- 50 M
- 0
Recipes from The Red Cat Cookbook
Jimmy Bradley’s inviting and spirited take on food comes alive every night at The Red Cat, a convivial American restaurant that has anchored New York City’s Chelsea district since 1999. As the New York Times put it, “It’s the exceedingly rare place where unabashedly hearty preparations and ingredients meet seasonal produce and whimsical flourishes, where comfort and classicism welcome innovation without letting it run roughshod.” Now you can enjoy the charm and the food of The Red Cat in your own kitchen, with Bradley’s straightforward, thoroughly satisfying, and fun-to-read first cookbook.
The Red Cat Cookbook is more than just a collection of fabulous recipes—it’s Bradley’s unique take on feeding loved ones and making guests feel at home, and it’s for everyone who wants home to be as warm and welcoming as The Red Cat.
Baked Fontina with Garlic and Thyme
A fondue without the pot, Fontina cheese is broiled with garlic, olive oil, and thyme until it’s melted and bubbles. Scoop it up with hunks of bread.
- 15 M
- 25 M
- 4
Baked Seafood Imperial
Baked seafood imperial, a riff on crab imperial, is shellfish tossed with cream and seasonings, breaded, and baked. Seafood imperial can be small or big.
- Quick Glance
- 1 H
- 1 H, 15 M
- 0