Peter Hoffman

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The Red and the Black
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Chef Peter Hoffman's bar manager, Michael Cecconi, created this strawberry-and-tequila cocktail; it's the top-selling drink during strawberry season. A clever black pepper-infused simple syrup makes it taste more sophisticated than most fruity cocktails.Cocktail Party Recipes
Spicy Harissa
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Harissa is North Africa's famous fiery condiment. At Savoy Peter Hoffman uses sweet, rich ancho chiles to make the paste less incendiary. Delicious, Quick Side Dishes
Peter Hoffman created this dish especially for Food & Wine's Glass House dinner. He wanted to cook a fabulous pork shoulder with an intense spice rub and serve it with an assortment of vegetables that mark the crossover moment between summer and autumn: romano beans, cranberry beans and oven-roasted tomatoes. A garnish of gremolata (chopped lemon zest, parsley and garlic) adds fresh flavor to the slow-cooked meat.More Pork Recipes
Peter Hoffman believes in eating with your hands so much, his menu at Back Forty West in Manhattan has a section called "Hands." When he makes his sensational harissa-coated lamb—meant to be torn apart and eaten in flatbread or lettuce wraps—he roasts it slowly for 10 hours. In this quicker version, the lamb cooks at higher heat for half the time: five hours. It's still falling-apart tender.
For his Seder, Peter Hoffman makes this flat omelet from Thessaloníki, Greece, with only 1 eggplant and 1 cup of crumbled feta cheese (added with the dill). The version below keeps F&W's menu kosher.Plus: More Vegetable Recipes and Tips
The leftovers of this Georgian herb-and-nut paste will work well with chicken. After Passover, try this pesto-like paste with tagliatelle and Parmesan cheese or use it as a spread for crostini.Plus: More Vegetable Recipes and Tips
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Peter Hoffman likes using purple plums, a.k.a. Italian prune plums, for this lightly spiced cake because they bake so well; the flavors intensify, but the plums don't become mushy. The garnishes are what make this cake so unforgettable: light and luscious, honey-spiked mascarpone cream and a sprinkling of chopped nut brittle.
The leftovers of this Georgian herb-and-nut paste will work well with chicken. After Passover, try this pesto-like paste with tagliatelle and Parmesan cheese or use it as a spread for crostini.Plus: More Vegetable Recipes and Tips
Peter Hoffman likes using purple plums, a.k.a. Italian prune plums, for this lightly spiced cake because they bake so well; the flavors intensify, but the plums don't become mushy. The garnishes are what make this cake so unforgettable: light and luscious, honey-spiked mascarpone cream and a sprinkling of chopped nut brittle.
Crispy Onion Rings
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"There's nothing better than a simple tempura of a primo vegetable," states Peter Hoffman. For this sensational version, he coats thick onion rings in an ultralight batter and quickly fries them. Hoffman says that any vegetable that slices nicely, like delicata squash, fennel or zucchini, would be great here, as long as it "takes to the batter"—meaning the batter stays on.
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Mirroring the history of Spain, this dish shows Jewish, Arab, and Spanish influences. Sephardim serve the chicken with polenta or rice, although Ashkenazim forbid these foods during Passover. Amazing Chicken Recipes
Chicken Liver Crostini
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"Every good chicken has a good liver," says Peter Hoffman. "Sometimes I eat the liver myself as the cook's reward, and sometimes I let a bunch accumulate in the freezer until I have enough to make this recipe." His beautifully silky puree is accented with sweet sautéed apples, smoky bacon and a splash of brandy, then served on crunchy toasts. For a healthier version, omit the 4 tablespoons of chilled butter in Step 4. Plus:  F&W's Ultimate Appetizer Cooking Guide 
The warm, sunny world of the Sephardim includes many spices. This aromatic carrot dish is typical of Tunisian-Jewish cooking.Plus: More Vegetable Recipes and Tips
Brazilian Honeybee
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Peter Hoffman keeps beehives on the roof of his apartment building in downtown Manhattan, not far from Savoy. "They're very successful foragers," he says of the bees. "They find all the flowering trees and plants on the rooftop gardens around my apartment." He uses his superior honey to sweeten this excellent South American-inspired cocktail; the only additional ingredients are muddled limes, cachaça and water.More Recipes with Honey
Tangy yet sweet, these flavorful artichokes are based on a traditional Greek-Jewish recipe.Plus: More Vegetable Recipes and Tips
Almond Cake with Citrus Syrup
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Warm lemony syrup is poured over this Spanish cake, making it moist and fragrant. A modest slice is just right after a generous Seder meal. This recipe is an adaptation of an almond and orange passover cake from The Book of Jewish Food (Knopf) by Claudia Roden.Plus: More Dessert Recipes and Tips