'danny meyer' on Serious Eats

Springtime Frittata from 'Family Table'

A frittata is a wonderful way to make use of odds and ends in the kitchen. WIth so many spring vegetables springing these days, I had plenty of small bits to turn into dinner. Or lunch. Or brunch. The spring frittata in Michael Romano and Karen Stabiner's Family Table is presented as the perfect dish for serving at any time of day, and at any temperature. Indeed, the combination of wholesome veggies, rich eggs (with extra yolks), and nutty Gruyere cheese is killer at any time of day. And while the recipe reads long, it can easily be broken up into two phases: the filling, and the eggs. Saute the vegetables and roast the potato when you can, and then whisk and bake up the frittata right before serving. More

Seared Short Rib Wraps from 'Family Table'

Today I'd like to present an argument in favor of lettuce wraps. Sure, they have a reputation for being a vehicle for ho-hum, low-carb and bland diet food, but there's no reason they need to stay in such a category. Once filled with rich and spicy short ribs, soft and sticky white rice, and potent kimchi as they are in Michael Romano and Karen Stabiner's Family Table, the humble Bibb lettuce leaf transforms into the best sort of wrap. They're strong enough to contain its filling, yet supple and mild enough to not overpower their contents. It's the best excuse to eat with your hands. These particular short rib wraps are super easy to throw together: blend up a potent marinade and let the boneless rib meat drink up its flavor for a couple of hours (or more if need be), heat a heavy pan, and sear away. More

Seared Short Rib Wraps from 'Family Table'

Today I'd like to present an argument in favor of lettuce wraps. Sure, they have a reputation for being a vehicle for ho-hum, low-carb and bland diet food, but there's no reason they need to stay in such a category. Once filled with rich and spicy short ribs, soft and sticky white rice, and potent kimchi as they are in Michael Romano and Karen Stabiner's Family Table, the humble Bibb lettuce leaf transforms into the best sort of wrap. They're strong enough to contain its filling, yet supple and mild enough to not overpower their contents. It's the best excuse to eat with your hands. These particular short rib wraps are super easy to throw together: blend up a potent marinade and let the boneless rib meat drink up its flavor for a couple of hours (or more if need be), heat a heavy pan, and sear away. More

Lamb Bolognese from 'Family Table'

We've written several recipes for bolognese sauce over the years here at Serious Eats, and these recipes usually fall in two camps: the traditional slow-cooked multiple-meat bolognese camp or the easier, lighter, faster meat-sauce-maybe-known-as-bolognese camp. This lamb bolognese from Michael Romano and Karen Stabiner's Family Table falls squarely in the middle. Instead of using the traditional shortcut of pre-ground beef (or a quartet of beef-veal-pork-chicken livers), this bolognese calls for simply ground lamb. This single step adds rich, slightly gamey flavor that would be impossible to achieve using any other single meat. More

Yellow Bell Pepper Panzanella from 'Family Table'

There's nothing like the first bite of a sweet-tart, chewy-crunchy, tomato-rich panzanella in the middle of the summer—except of course that moment when you realize that bread salads can be made sans tomato, all months of the year. After all, the beauty of panzanella is that you get to eat tons of bread and still call it a salad, right? More

Cook the Book: 'Family Table'

The new book Family Table offers a vast collection of beloved recipes from line cooks, sous chefs, and executives throughout Danny Meyer's empire over the years. Given the diversity of the cooks' backgrounds, Family Table presents a cornucopia of techniques, flavors, and cooking styles; recipes for spring pea risotto and lasagne sit alongside Dominican beef, arepas, and brisket with red eye gravy. Enter to win your copy here! More

Yellow Bell Pepper Panzanella from 'Family Table'

There's nothing like the first bite of a sweet-tart, chewy-crunchy, tomato-rich panzanella in the middle of the summer--except of course that moment when you realize that bread salads can be made sans tomato, all months of the year. After all, the beauty of panzanella is that you get to eat tons of bread and still call it a "healthy" salad, right? The Yellow Bell Pepper Panzanella in Michael Romano and Karen Stabiner's Family Table is a prime example of the form. Made mostly of caramelized onions and bell peppers, this panzanella has all of the vibrancy of the original without running the risk of eating a mealy tomato. Capers and a generous amount of torn basil are key to perking up the rich sweetness of the vegetables. More

We Chat with Chef Nick Anderer of Maialino

Chef Nick Anderer has taken on an ambitious project: dusting off old Roman recipes that sometimes involve pigs feet and lamb intestines and making them palatable for a New York audience. But no matter how he does it, what matters most to him is that everyone leaves Maialino with a smile on their faces. Here he tells us how he tries to do just that. More

We Chat with Chef Carmen Quagliata of Union Square Cafe

Chef Carmen Quagliata has been at the helm of Union Square Cafe for eight years now. And along with some big changes (adding a small plate menu for the bar, starting a weekend brunch program and recently opening up the front of the restaurant for a 14-seat chef's table), he's constantly developing his menu, keeping in touch both with his Italian roots and the ever-evolving ingredients coming from the market only 50 yards away.

We chatted with Quagliata about this line—how do you evolve such an iconic restaurant while making sure it remains true to itself?

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We Chat With Pastry Chef Alex Ray of North End Grill

Pastry Chef Alexandra Ray won Floyd Cardoz over with a fluffy lemon meringue pie, which she now serves among American classics pushed to the edge on her menu at North End Grill. We chatted with Ray about how sometimes ditching a law career, skipping culinary school and going straight into a kitchen can be the smartest and sweetest move. More

North End Grill: Danny Meyer Does Battery Park City

Those of us who love Danny Meyer's restaurants are accustomed to thinking of him as a man who creates welcoming spaces, with stories and personalities and an intimate sense of place. Restaurants very much tied to their neighborhoods, which you couldn't really pluck up and set down somewhere else. Restaurants you want to be at, not just eat at. That's not quite the case at Meyer's newest, North End Grill; but there are plenty of reasons to make a visit. More

First Look: À La Carte Dinner Menu at Untitled

"There's definitely an uptown/downtown traffic problem," Chris Bradley says with a hearty chuckle when I ask him if many of his old regulars from Gramercy Tavern followed him northward when he became the executive chef at Danny Meyer's Untitled at the Whitney Museum. The restaurant opened last March, initially serving just breakfast and lunch, and months later offering a family-style, fixed-price dinner on the weekends. Now Chef Bradley has introduced an à la carte menu with about twenty different options, not counting the sweets. More

Untitled, Danny Meyer's Restaurant at The Whitney: The Greek Coffee Shop of Our Dreams?

Danny Meyer's Union Square Hospitality Group has dived into the food mosh pit of institutional food with both feet. Park concessions? Stadium food? Mainstream Midtown museum fare? All there. So now, with his institutional food bona fides firmly established, he has now installed Untitled, his take on a Manhattan Greek coffee shop, on the Upper East Side at the Whitney Museum. More

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