When chef Jimmy Bradley opened the Red Cat in NYC in 1999, he wanted to combine an Italian-American sensibility with his own New England upbringing. The Red Cat Cookbook highlights the inventive, uncomplicated and always memorable recipes from Bradley's restaurant. These light, crisp fritters include bits of chopped scallops in a batter made with clam broth and pilsnerthe perfect expression of Bradley's New England tastes.
F&W's Mad Genius Tips and More Featured Video
Congratulations to Mei Lin, winner of Top Chef Season 12.