by Admin | May 4, 2021 | Entrées
Here’s a twist on the classic apple tarte Tatin, using roasted tomatoes in place of apples. Use greenmarket or farm-stand tomatoes if possible; either way, you’ll find that roasting intensifies the flavor. The onion confit can last for weeks in the fridge, so make use...
by Admin | May 2, 2021 | Lunch
I have so many happy memories from participating in the festival over the years! I couldn’t be there in 2009, but Thomas Buckley, my executive chef from Nobu Miami Beach, was on hand, serving dishes from Nobu Miami: The Party Cookbook. This dish, one of our...
by Admin | May 1, 2021 | Salads & Dressings
The beauty of this dish is that it’s colorful and earthy at the same time. Paradise Farms (near Homestead, Florida) supplies us with organic beets—all young and many of them heirloom—but if you don’t have access to farm-fresh beets just use conventional beets and cut...
by Admin | Apr 30, 2021 | Side Dishes
The long-tailed red snapper is fabulous when consumed raw, but of course that means it has to be exceedingly fresh. Simply sliced, marinated in olive oil, drizzled with a little citrus juice, and perhaps strewn with some fresh lemon thyme leaves…it’s hard to beat a...
by Admin | Apr 29, 2021 | Appetizers
I like this recipe because it’s a riff on the classic pairing of blinis with caviar. The caviar conveys a sense of luxury, so it elevates any celebration—the same way a great bottle of Champagne would. SERVES 12 CRÈPES 1¼ cups milk 3 large eggs 2 tablespoons butter,...
