Floral and lightly acidic salsa brings out the buttery, rich flavors of grilled King salmon. Salmon is meaty enough to stay intact on a grill and gets meltingly tender as it cooks. Serve leftover salsa with grilled lamb, chicken, or pork.
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Suzanne Goin, the chef at the famed Lucques in Los Angeles, marked 20 years of business in 2018 with a dinner that celebrated her now-classic blend of French cuisine and California produce. This light winter dessert celebrates citrus and dresses it up with browned butter, frozen yogurt, and sbrisolona.
Sbrisolona, an Italian dessert, is somewhere between a dense cake and a chewy shortbread. Serve it with coffee, crumble it over ice cream, or use it to top winter citrus with frozen yogurt and pistachios.
Suzanne Goin, the chef at the famed Lucques in Los Angeles, marked 20 years of business in 2018 with a dinner that celebrated her now-classic blend of French cuisine and California produce. Goin refers to this salad as “The 4 Ps” and thinks of it as a persimmon salad with an arugula garnish, rather than the other way around.
Suzanne Goin, the chef at the famed Lucques in Los Angeles, marked 20 years of business in 2018 with a dinner that celebrated her now-classic blend of French cuisine and California produce. These carrots, roasted and topped with a tangy beet puree, goat cheese, and toasted hazelnuts, are a celebration of produce and flavor. If Spanish Monte Enebro is not available, substitute French Ovalie Cendrée or fresh chèvre.
Roasted red beets, fresh shallots, and cilantro are transformed into a silky puree in this simple recipe. Use it as a base to add freshness to any earthy vegetable side.
Suzanne Goin, the chef at the famed Lucques in Los Angeles, marked 20 years of business in 2018 with a dinner that celebrated her now-classic blend of French cuisine and California produce. Beef cheeks, which are available at whole-animal butcher shops, have lots of connective tissue, which melts with braised and adds to the glistening, wine-fortified sauce.
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This green-garlic soubise is the perfect complement to wine-braised beef. Think of it as a risotto in reverse—loads of melted, tender onions and green garlic are suspended in a rice-thickened cream sauce. It adds a contrasting richness to any braise.
At her new laid-back restaurant, The Backyard at the Hollywood Bowl, Suzanne Goin serves this well-spiced shrimp dish. The recipe comes from her husband, David Lentz, who features it on his menu at The Hungry Cat; he’s been cooking it for his family for years. It’s easily scaled up to serve even more people.Slideshow: Shrimp Recipes
