A staple at Todd English's restaurants is his much-lauded house-made flatbread, topped with sticky-sweet fig jam, pungent Gorgonzola cheese and salty prosciutto. Here, we use store-bought pizza dough instead of homemade.
Todd English created this version of Cobb salad with marinated beef tenderloin for the Boston Red Sox, in an homage to the great hitter Ty Cobb.
Slicing the fennel and cauliflower straight through the core keeps the slices intact during grilling and makes for a dramatic presentation.
As a kid in Atlanta, Todd English and his pals would stop by the local drugstore after baseball games for cherry Cokes and Moon Pies. To make English's grown-up version of the sweet, you'll need a standing electric mixer.
This teaquila, made with guava nectar, can be made ahead and refrigerated overnight. The nectar is easy to find in supermarkets and health food stores.
