Luxe Summer Dinner
© Anna Williams
At the Greenhouse Tavern in Cleveland, Jonathon Sawyer uses a little bit of foie gras to create a luscious sauce for clams.
© Cedric Angeles
Most American cooks buy beautifully marbled rib eye steaks without the bone, but Tim Love opts for the heftier bone-in variety. To help keep the steaks extra-juicy, he sears them on the grill, then lets them rest before he finishes cooking.
Glazed Baby Beet and Carrot Salad with Cumin Dressing
Grace Parisi uses honey to glaze baby carrots and two kinds of baby beets; a cumin dressing adds to the Middle Eastern flavor.
© Stephanie Foley
Warm Farro Salad with Braised Radishes
For a farro salad inspired by Gramercy Tavern, Grace Parisi braises radishes in raspberry vinegar.
© Stephanie Foley
Dana Cree uses techniques she picked up at the Fat Duck in the U.K. and New York City's WD-50. "I learned to divorce flavors from their original textures to create something new," she says.
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