- Cook the Book: 'American Flavor': blander, negociants, Sudilly, fictionalcara, and glacier206.
- Bake the Book: 'Dolci': wee eats, rusvaplauke, meleyna, Hoppocrates, and mascarpwnd.
- Cook the Book: 'Home Cooking with Jean-Georges': ReneeRobinson, Hungry Dan, ambrimberry, d.o. kreisberg, an dItalytheman.
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Entries tagged with 'Home Cooking with Jean-Georges'
Over the past few months it's become pretty clear that finding out how chefs roast their chickens is high on our lists. So when we came across Jean-Georges Vongerichten's Crisp Savory Roast Chicken in his latest cookbook, Home Cooking with Jean-Georges, of course we had to share it with all of you.
This salad is essentially two recipes in one: the cumin roasted carrots and the salad. On their own the carrots are exciting; eoasting brings out their sweetness but the mashed cumin, chile, garlic and thyme paste that they're roasted in brings out a level of worldliness not often seen in a carroty side.
Adapted from Home Cooking with Jean-Georges, these long braised shanks balance meaty savoriness with a bright acidity from lemongrass, champagne vinegar, chiles, Asian pears, and Gewürztraminer, taking them worlds away from your usual cold weather braise.
When it comes to winter greens (we're looking at you, kale, chard, and collards), it's easy to fall back on the familiar: garlic and olive oil or bacon and onions. A few short minutes in the sauté pan and those combos make for quick, easy sides that never fail to satisfy and fill in that "we should really be eating more greens" void. But after so many years of going the same route with greens, I think it's about time to try something new. This plate of Swiss Chard Braised in Shiitake Butter from Jean-Georges Vongerichten's Home Cooking with Jean-Georges is my new go-to greens recipe.
Home Cooking with Jean-Georges gives us a peek into weekends at the Vongerichten's in upstate New York. While the dishes in Home Cooking with Jean-Georges are far from the delicately plated beauties served in his restaurants, there are elements in each of the recipes that read Jean-Georges through and through. We'll be cooking from it all week!