Dennis Leary

Veal scallopine shows up on Canteen's menu almost daily. "The pounded fried veal reminds me of chicken fried steak," Dennis Leary says. "A lot of my food is just tricked-out versions of blue-collar American classics." For lunch, Leary sometimes serves the crispy cutlet on a roll with horseradish mayonnaise. For dinner, he'll top it with a tart grapefruit salad and spoon a creamy paprika sauce on the side. More Veal Recipes
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Dennis Leary drains fresh tomato puree slowly through cheesecloth to get clear tomato water, then blends it with buttermilk to create a pure-white chilled soup. In this more rustic version, the tomato puree is drained through a coarser strainer, giving the soup a lovely pink hue. More Cold Soups
Focaccia Reubens
Rating: Unrated
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At The Sentinel, Dennis Leary's riff on a Reuben uses locally made corned beef and fresh focaccia, but the sandwiches are just as delicious with top-quality deli corned beef and store-bought flatbreads. More Tasty Sandwiches
Fennel Cake with Anise Syrup
Rating: Unrated
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A carrot-cake recipe by the nouvelle cuisine forerunner André Guillot led Dennis Leary to create this unusual cake, with fennel, ground almonds and pistachios. The texture is moist and almost puddinglike. More Cake Recipes
This salad expresses Dennis Leary's interest in historical ingredients and cooking. "Bitter greens and nuts have been foraged for thousands of years," he says. Leary likes to wilt the greens, but in a summer salad, they're equally delicious when left fresh and crisp. More Green Salads
Blancmange with Nectarines
Rating: Unrated
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A cookbook published in 1669 called The Closet of Sir Kenelm Digby Knight Opened inspired Dennis Leary to make blancmange, a creamy gelatin pudding that translates as "white food." Leary pairs this cool, almond-flavored, panna cotta-like dessert with white nectarines for a clean, monochromatic look. More Fruit Desserts