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Secret Sauce

Menton Lemon Meringue Tart by Mauro Colagreco

Ingredients Sugar dough 55 grams butter, softened 65 grams caster (superfine) sugar Zest of one lemon 2 grams salt 30…

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Cheese Gougères by Martha Stewart

This recipe is perfect to serve as a savory hors d’oeuvre at a cocktail party, and is extra special during…

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Soybean Stew by Chef Eunjo Park

From Chef Eunjo “Jo” Park of Momofuku Ssäm Bar Soybean Stew (Doenjang Jjigae) has been one of Chef Jo’s favorite…

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Bacon Cheddar Biscuits by Chef Michael Anthony

From Chef Michael Anthony of Gramercy Tavern.

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Melanzane alla Parmigiana by Nancy Silverton

From Nancy Silverton of Osteria Mozza, Pizzeria Mozza, and Chi Spacca: I’ve always liked the idea of eggplant parmigiana but…

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Grilled Trout with Asparagus and Sorrel Sauce by Daniel Boulud

From Daniel Boulud of Restaurant Daniel.

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Classic Bar Nuts by Union Square Cafe

This recipe is from “The Union Square Cafe Cookbook“: These nuts won the New York Press award for Best Bar…

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Romaine Salad with Fine Herb Dressing by James Kent

From Chef James Kent of Crown Shy: You can make this dressing with any seasonal (or greenhouse or countertop) herbs.…

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Raspberry Cheesecake by Public Records

From Joshua Lucio Lasso of Public Records: This cheesecake is simple enough to do at home, and between your local…

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Duck à l’Orange (Kind of, Sort of) by Le Pigeon

From Gabriel Rucker of Le Pigeon: Duck can be scary to cook, but it doesn’t have to be. You just…

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