This recipe, from Jimmy Bradley of the Red Cat in New York City, makes a large pie, but you can also prepare the dish in individual 1 1/2-cup ramekins. Check them for doneness after 20 minutes.Plus: Ultimate Thanksgiving Guide
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This soup from Jimmy Bradley of the Red Cat in New York City couldn't be simpler. If you don't have any turkey stock left, you can thin leftover gravy with water, or use chicken stock. Warming Soup Recipes
Just a bit of butter and black pepper elevate this rutabaga dish to new heights.
When chef Jimmy Bradley opened the Red Cat in NYC in 1999, he wanted to combine an Italian-American sensibility with his own New England upbringing. The Red Cat Cookbook highlights the inventive, uncomplicated and always memorable recipes from Bradley's restaurant. These light, crisp fritters include bits of chopped scallops in a batter made with clam broth and pilsner—the perfect expression of Bradley's New England tastes. More Scallop Recipes
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In thinking about a main course that would be both quick and impressive, Jimmy Bradley was inspired by his grandmother, who used to cook lamb with cherries for the entire family every Sunday in the spring. More Amazing Lamb Recipes