With summer winding down, the next few weeks may present our last chance for months to enjoy the gifts of the season in their freshest, most robust, most immediate form. And one of the shining emblems of summertime is surely fresh corn.
'Coco' on Serious Eats
National Sandwich Month continues with a countdown of some of our favorite egg sandwiches in Chicago.
Of all of Chicago's original sandwich creations, none is as unique or beguiling as the jibarito. Here are ten different options, all distinct, and ready for you to devour.
This recipe for Black Pepper Panna Cotta with Figs is one of those desserts that won't push you over the edge into a food coma—it's just a clean and slightly sweet way to finish your meal.
This Pork Agnolotti with Tomato Marmellata and Crisp Pancetta adapted from the menu that Carbone contributed to Coco was inspired by a BLT, especially the B and T.
The following recipe is from the March 24 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Mario Batali chose Jody Williams to be one of his leading contemporary chefs for Coco, saying...
The clam topping for this pizza is made by steaming clams in white wine, onions, garlic, and bay leaves. Normally cheese-less pizzas aren't my favorite but with this one, I didn't miss the mozzarella at all.
Green apples, raw scallops, poppy seeds, and dashi might seem like unlikely partners but when the elements come together the flavors make prefect sense. The sweet scallops play off of the dashi's umami and the apples lend a bit of tart sweetness and crunch.
The menu that Bloomfield choose for Coco, typical of her cooking, focuses on fresh ingredients prepared simply and seasoned aggressively. The starter, Beef Tenderloin with Horseradish and Watercress Rolls, spotlights a mix of influences: watercress and horseradish from the UK, balsamic and olive oil from Italy, and rich crème fraiche from France. The dish has elements of a carpaccio with arugula, a Sunday roast, and a simple steak and salad combo.
Ten chefs from around the world including Mario Batali, Alain Ducasse, Ferran Adrià, and Alice Waters were asked to hand-pick chefs they thought to be some of the most influential, innovative, and significant. They share their stories and menus in the pages of Coco, and each day this week we'll be featuring a different recipe from the book. Enter to win a copy here.