Fall Italian Brunch
© Con Poulos
Anchovy and Roasted-Pepper Salad with Goat Cheese
For Eataly's seafood dishes, Mario Batali enlisted the help of Dave Pasternack, chef-partner at his outstanding restaurant Esca. "This gives Dave another place to play with fish," Batali says. "Plus, I don't go to the Olympics without bringing my MVPs." Together they created this earthy salad with chopped cured anchovies in the dressing.
© David Malosh
Crab Cakes and Curry Mayonnaise with Apple Salad
Chef Jason Franey serves his crab cake with curry aioli (there's a curry-powder garnish on the plate, too). At home, a fast curry mayo works instead.
© Cedric Angeles
Grilled-Fruit Bruschetta with Honey Mascarpone
This knife-and-fork dessert from Bottega pastry chef Michael Glissman is a fantastic showcase for seasonal fruit at its peak; caramelizing the fruit on the grill intensifies its flavor. The grilled bread served alongside soaks up the sweet juices.
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