From David Chang's vibrant sugar snaps and snow peas to Jean-Georges Vongerichten's grilled beef-tenderloin skewers, New York City chefs reveal their simplest recipes.
Food & Wine
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Crispy Monkfish with Capers
This is Daniel Boulud’s take on Wiener schnitzel, a breaded and fried veal cutlet. He lightens the dish by making it with thinly pounded monkfish fillets, breaded on only one side. He serves it with a mix of asparagus, zucchini and butternut squash.
Michael Psilakis feels strongly about using dried Greek oregano to make this vinegary, feta-packed salad. Greek oregano, he claims, has a lovely floral fragrance that ordinary dried oregano doesn’t. Look for it at specialty food markets.
Pilar Sanchez, an elderly home cook who lives in Asturias, taught Mario Batali and Mark Bittman how to make pollo casero, a luscious chicken in rich white wine and pepper sauce. When they asked where she buys her poultry, Sanchez told them to go to her yard and listen for the “singing in the field” from the chickens she raises.
Sorrel is a leafy green that gives dishes a tart, almost sour flavor. For this salad, Paul Liebrandt likes using red ribbon sorrel—a European variety with bright green leaves and intense red veins—because it’s so pretty with the beets and because its tang is so nice with the nutty pistachio sauce.
Seared Scallops with Basil, Anchovy and Sweet Corn Pudding
The quality of the seafood is key in this lemony, piquant dish. April Bloomfield recommends seeking out day-boat scallops, caught by fishermen who return from a day at sea with supremely fresh scallops that haven’t been treated with any kind of preservative. Instead of being milky white, they’re almost coral-colored.
Sugar Snaps and Snow Peas with Grated Fresh Horseradish
Convenience-store wasabi-coated peas, a fiery, crunchy snack, inspired this vibrant summer dish from David Chang. Chang decided to echo the flavor of the peas by tossing some of his favorite crisp vegetables from the farmers’ market (including snow peas and sugar snaps) with fresh horseradish. Be sure to grate the horseradish at the very last minute, he advises, since it loses potency quickly as it sits.