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Entries tagged with 'Asian Flavors of Jean-Georges'

Cook the Book: Chile-Garlic Egg Noodles

Serious Eats Robyn Lee 9 comments

There's a reason that dishes like Jean-Georges Vongerichten's chile-garlic egg noodles are popular throughout Asia—they taste awesome. Or more specifically as Vongerichten says in his recipe head note, "The combination of full, robust flavors makes this dish deeply satisfying." It's... More

Cook the Book: Water Chestnuts, Sugar Snap Peas, and Shiitakes

Serious Eats Robyn Lee Post a comment

This easy water chestnuts, sugar snap peas, and shiitakes recipe by Jean-Georges Vongerichten combines the textures of crunchy water chestnut and snap peas with soft shiitake mushrooms and is simply flavored with ginger, soy sauce, and salt. Serve it as... More

Cook the Book: Ginger Fried Rice

Serious Eats Robyn Lee 1 comment

Few things say "warm carb-laden deliciousness" quite like a bowl of fluffy, freshly cooked rice. But what happens when the rice ages, dries up and hardens into a cold shell of its former self? Well, with a bit of help... More

Cook the Book: Baby Back Ribs with Barbecue Sauce

Serious Eats Robyn Lee 4 comments

Although the name of today's recipe from Jean-Georges Vongerichten's Asian Flavors of Jean-Georges is simply called Baby Back Ribs with Barbecue Sauce, it's a little more complex than that. He gives his ribs an Asian touch by cooking them with... More

Cook the Book: Beef Brisket With Onions and Chile

Serious Eats Robyn Lee Post a comment

Jean-Georges Vongerichten spices up beef brisket with his recipe for beef brisket with onions and chile by topping beef brisket with caramelized onions cooked with red finger chile. He refers to it as as Alsatian-Jewish-Chinese dish, "representative of both... More

Cook the Book: Roast Chicken with Chunky Miso Sauce and Grapefruit

Serious Eats Robyn Lee Post a comment

As promised, here is the first recipe from Jean-Georges Vongerichten's Asian Flavors of Jean-Georges. He calls his roast chicken with chunky miso sauce and grapefruit recipe, whih combines crème fraîche, miso, yuzu juice, grapefruit and Thai chile, "the quintessential Vong... More

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