Fancy Lunch
Starters
© Anson Smart
Watercress Salad with Verjus Vinaigrette
At Benu, chef Corey Lee fries almonds and peels grapes for his compelling salad. At home, use roasted marcona almonds and unpeeled green grapes.
© Petrina Tinslay
Scott Conant serves these tender, peppery breadsticks as a starter. He packs them into a tall glass or plates them with small wedges of La Tur cheese (a dense, buttery Piedmont cheese made from a blend of cow, sheep and goat milk), drizzled with aged balsamic vinegar and sprinkled with flaky sea salt.
Main Dishes
© Anson Smart
Fresh Fettuccine with Chicken-Liver Sauce
Scott Conant serves these tender, peppery breadsticks as a starter. He packs them into a tall glass or plates them with small wedges of La Tur cheese (a dense, buttery Piedmont cheese made from a blend of cow, sheep and goat milk), drizzled with aged balsamic vinegar and sprinkled with flaky sea salt.
© Hector Sanchez
Sauce Gribiche with Steamed Shrimp
Chef Amy DiBiase serves this tartar-like sauce with fried oysters, but it's great with any seafood.
Desserts
© Lucy Schaeffer
Linzer Cookies with Spiced Jam (left)
Kevin Sbraga credits his father, Harvey Beachem, with creating these linzer torte–inspired cookies at Harvey's Bakery in Willingboro, New Jersey. He takes his father's recipe one step further, adding anise and coriander to the raspberry jam that he spreads between the hazelnut cookies (which are spiced with cinnamon and cloves).
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