Andrew Zimmern's Kitchen Adventures
Here is the type of recipe I think everyone needs in their back pocket. I serve this dish with grilled beef at my house once a week in the summer. It's simple and easy and looks great on a platter.
I cut several heads of young local romaine lettuce (iceberg in a pinch) in half, then trim and arrange them on a platter. I garnish them with sliced cherry tomatoes, minced herbs, croutons, hard-boiled egg crumbles, crispy julienned bacon pieces and whatever else I have on hand, and pass the dressings at the table. These dressings also make a killer pair of dips on a crudité platter. I will also tell you that putting a huge pile of herb-and-lemon-basted grilled chicken on top of the salad is amazing; the juices and heat from the chicken soften and infuse the edges of the lettuce and makes the whole plate taste like a great grilled chicken sandwich. SEE RECIPE »
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2012 Vera Vinho Verde Rosé ($11) From a region known for its white wines, this low-alcohol Portuguese rosé (11.5 percent)
is ultra-tangy—serve it very cold on a hot day.
2012 Barnard Griffin Rosé of Sangiovese ($12) Scarlet-hued and full of citrusy acidity, this is a Washington-state interpretation of one of Tuscany’s classic grape varieties.
2012 Librandi Cirò Rosato ($12) Italy’s Librandi has a loyal following for its Cirò red. The rosé version is
just as appealing, with
ripe cherry fruit and
a touch of smokiness.
2012 Penya Rosé ($12) The local wine cooperative in the tiny French village of Cases-de-Pène, about 30 miles north of Spain, makes this watermelon-scented, lively rosé.
2012 Domaine de Malavieille Charmille ($17) Organically grown grapes (mostly Syrah) from southern France’s Pays d’Oc region produce this minerally rosé.
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Iconoclastic restaurant pro Brooks Headley (Pastry Chef at Del Posto, New York City) questions conventional wisdom to push the dining scene forward.
Why do restaurant desserts need to be so complicated?
They really don’t have to be so complicated. Is baking a science? Well, yeah, there is some science involved, sort of, but my grandma did not really care about that, she just wanted to make awesome cookies. And she did! Often. Remember, sweet stuff is still food. It needs to be seasoned and cared for, the ingredients championed, the fruit gushingly embarrassed and red-faced at its plump ripeness. Desserts need to be wildly delicious. And simple, in the absolute best possible way.
Negative space is my muse. The stuff that ain’t there. The stuff that does not exist, the stuff that makes all the other stuff, like, totally, way cooler. As the amazing Chris Bianco, of Pizzeria Bianco in Phoenix, once said: “The greatest ingredient in cooking is restraint.” The dude speaks the truth.
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