Daniel Humm serves his wonderful sweet pea soup "cappuccino-style," with a topping of morel cream that's been frothed with an immersion blender. The recipe here simply calls for swirling the cream into the soup. Indeed, the cream is so intensely mushroomy, you may be tempted to eat it on its own.
Tom Colicchio learned to cook using Jacques Pépin's 1976 La Technique and 1979 La Methode. The books' lessons came in handy during an apprenticeship at the Hôtel de France in Gascony, in southwest France. One morning, Colicchio showed up for work after a long night of drinking. "The chef took one look at me, said ‘I have a job for you' and pointed at a box with a big, dead hare in it. Luckily, Jacques had written about prepping rabbit, so I knew what to do." Colicchio perfected the dish below when he was working at Manhattan's Gramercy Tavern, braising the tender rabbit with sweet tomatoes, spicy soppressata and olives.
Tom Colicchio marinates these short ribs with vegetables in wine, then discards the vegetables and braises the ribs with fresh ones. To make the dish simpler, use the same vegetables in the marinade and the braise.