Because Jean-Georges Vongerichten is constantly opening new restaurants, it's easy to forget his break-out place: Vong, in Manhattan. This smoky lamb salad dates from Vong's 1992 opening. With crunchy carrots, cucumbers and bean sprouts and a spiced vinegar dressing, it is one of the dishes that launched the Asian-fusion trend in America.
Most people throw away broccoli stems, preferring to eat the florets. But cut into long thin strips with a fine julienne peeler, the sweet and crunchy stems are perfect in a fresh-tasting slaw with carrots, scallions and salty sunflower seeds.
Bartender Alan Walter remembers the genesis of this refreshing drink: "It was summer. I had already used up the restaurant's supply of fruit and was looking for a new ingredient. Half an hour later the chef, Ian Schnoebelen, asked, 'Hey, what did you do with the parsley?'"