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For his elegant starter, Jean-Georges Vongerichten ingeniously combines raisins, capers and butter as a sauce for sautéed scallops. He seasons the sauce with sherry vinegar, which adds wonderful tartness. Slideshow: More Recipes from Chef Jean-Georges Vongerichten
At NYC's Jean Georges, this light and deliciously garlicky soup is served with frog's legs. To make at home, swap scallops—which are similarly sweet, delicate and meaty—for the frog's legs. Slideshow: More Recipes by Jean-Georges Vongerichten
In his clever version of stuffed grape leaves, chef Jean-Georges Vongerichten uses tender kale as the wrapper, and stuffs them with a tabbouleh of bulgur, cucumber, mint and sour cherry. Slideshow: Best Kale Recipes
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Like a frugal Alsatian housewife, Jean-Georges Vongerichten uses the asparagus peels to make a fragrant broth. When he adds them to boiling water, their characteristically grassy aroma emerges almost immediately.Plus: More Vegetable Recipes and Tips
Although it's designed to accompany Quail with Asian Spices, this is a fine stand-alone salad that is fast and easy to make, at least if you omit the crunchy leeks (which you may not want to do; they're irresistible).Plus: More Vegetable Recipes and Tips