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. @bruceribbon @blueribboneric

Chicken Gravy

Made the old-fashioned way, this gravy is terrific on fried chicken and even better on mashed potatoes. Cross our hearts.

2 hrs

Steak Frites

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.

45 mins

Northern Fried Chicken

The secret to this Northern fried chicken recipe? Matzoh meal and honey. No lie.

50 mins