Top Restaurants' Signature Dishes
These delicious recipes include Daniel Boulud's chilled spring pea soup and Gale Gand's sublime version of lemon meringue pie.
In her version of lemon meringue pie, Gale Gand forgoes a traditional crust for quick-baked sheets of sugared phyllo dough, which she layers with house-made lemon curd and a brown-sugar meringue. The recipe, a classic at Tru restaurant in Chicago, appears in Gand’s book Butter Sugar Flour Eggs (Clarkson Potter). In the easy way, use good quality store-bought phyllo dough and lemon curd.