Danny Meyer's Chefs
Cranberry juice, lime juice and Cointreau come together for a refreshing blend in this tasty cocktail by Floyd Cardoz.
Michael Romano tops homemade frascatelli, a dense spaetzle-like pasta, with a combination of pancetta, cheese and cream.
Grilled Apricot, Arugula and Goat Cheese Salad
For this fun cross between a salad and a cheese course, Daniel Humm grills apricots to give them an alluring smokiness, then serves them with goat cheese, arugula and a toasted pine nut dressing.
Garden Pea Soup with Morel Cream
Daniel Humm serves his wonderful sweet pea soup "cappuccino-style," with a topping of morel cream that's been frothed with an immersion blender. The recipe here simply calls for swirling the cream into the soup. Indeed, the cream is so intensely mushroomy, you may be tempted to eat it on its own.
Olive Oil-Poached Salmon with Fresh Horseradish
Chef Gabriel Kreuther serves this silky olive oil-poached salmon with a hot, fragrant horseradish broth.
Rabbit Ragout with Soppressata and Pappardelle
Tom Colicchio learned to cook using Jacques Pépin's 1976 La Technique and 1979 La Methode. The books' lessons came in handy during an apprenticeship at the Hôtel de France in Gascony, in southwest France. One morning, Colicchio showed up for work after a long night of drinking. "The chef took one look at me, said ‘I have a job for you' and pointed at a box with a big, dead hare in it. Luckily, Jacques had written about prepping rabbit, so I knew what to do." Colicchio perfected the dish below when he was working at Manhattan's Gramercy Tavern, braising the tender rabbit with sweet tomatoes, spicy soppressata and olives.
Cavatelli with Mussels, Lillet and Dill
The perfect match for chef Kerry Heffernan's creamy cavatelli-and-mussels dish: Muscadet, a coastal wine that's superb with shellfish.
Tabla's Tart and Fruity Sangria
Like Floyd Cardoz's cuisine, his cocktails are a unique fusion of Indian and Western flavors.
Look for small, young, tender organic fennel bulbs for chef Michael Romano's gratin.
Braised Short Ribs
Tom Colicchio marinates these short ribs with vegetables in wine, then discards the vegetables and braises the ribs with fresh ones. To make the dish simpler, use the same vegetables in the marinade and the braise.