Govind Armstrong

This salad is an intriguing mix of strong flavors—sweet, peppery, earthy. The hazelnuts add richness, chef Govind Armstrong says, plus they "do their job as the texture police." He uses duck prosciutto here; it's easy to find in specialty-food stores, or you can substitute regular prosciutto. Terrific Green Salads
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Sweet Onion Puree
Rating: Unrated
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Creamy long-cooked onions, a simplified version of classic French onion soubise, are an ideal accompaniment to the savory rack of pork, but they're also great with duck or any other poultry.Plus: More Vegetable Recipes and Tips
Smashed Mixed Root Vegetables
Rating: Unrated
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This quintessential fall dish can be made with almost any root vegetable; parsnips and earthy sweet potatoes are especially good with the butter and maple syrup that are mixed in just before serving. At Table 8, Armstrong serves the mashed vegetables on caramelized leaves of Savoy cabbage. Delicious, Quick Side Dishes
A drizzle of tangy pomegranate molasses makes this oven-roasted squash, an archetypal fall recipe, more exotic.Plus: More Vegetable Recipes and Tips
Govind Armstrong adores the variety of heady spices in his aromatic brine, which includes cloves, juniper and mustard seeds. He often uses them to flavor a whole rack of pork, which he finds easier to cook than individual chops. He also likes to finish the rack on a grill to add smoky flavor. More Pork Roast Recipes
Pomegranate Margaritas
Rating: Unrated
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"I just love pomegranates," says chef Govind Armstrong, who uses the tart fruit in everything from salads to sauces. "Last winter, so many farmers brought me pomegranates that I had to think of something else to do with them. So I came up with this cocktail." Cocktail Party Recipes
"This recipe was created over a breakfast of —what else?—Krispy Kremes," says Armstrong. "I was planning the menu for RokBar in Hollywood and trying to come up with a fun, creative dessert." The espresso-infused whipped cream makes a brilliant, and equally decadent, topping. Beautiful Desserts
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Crisp Sage Tempura
Rating: Unrated
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Poppy-studded batter makes a light and pleasantly crunchy coating for pungent, savory sage leaves. Delicious, Quick Side Dishes
The array of bitter greens, lightly wilted by hot garlic oil, is delicious with the flavors of balsamic vinegar and sweet quince paste in the dressing. Chef Govind Armstrong recommends using a soft blue like Gorgonzola for making a creamy dish. The firm blue cheese here creates a more crumbly topping. Terrific Green Salads
"This recipe was created over a breakfast of —what else?—Krispy Kremes," says Armstrong. "I was planning the menu for RokBar in Hollywood and trying to come up with a fun, creative dessert." The espresso-infused whipped cream makes a brilliant, and equally decadent, topping. Beautiful Desserts
Crisp Sage Tempura
Rating: Unrated
New!
Poppy-studded batter makes a light and pleasantly crunchy coating for pungent, savory sage leaves. Delicious, Quick Side Dishes
The array of bitter greens, lightly wilted by hot garlic oil, is delicious with the flavors of balsamic vinegar and sweet quince paste in the dressing. Chef Govind Armstrong recommends using a soft blue like Gorgonzola for making a creamy dish. The firm blue cheese here creates a more crumbly topping. Terrific Green Salads