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Entries tagged with 'Home Cooking with Jean-Georges'

Jean-Georges Vongerichten's Crisp Savory Roast Chicken

Serious Eats Caroline Russock 8 comments

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. More

Carrot and Avocado Salad with Crunchy Seeds

Serious Eats Caroline Russock 2 comments

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. More

Soy-Braised Lamb Shanks

Serious Eats Caroline Russock 1 comment

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 Gew├╝rztraminer, taking them worlds away from your usual cold weather braise. More

Swiss Chard Braised in Shiitake Butter

Serious Eats Caroline Russock 3 comments

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 saut├ę 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. More

Crab Toasts with Sriracha Mayonnaise

Serious Eats Caroline Russock 4 comments

When we visited Jean-Georges Vongerichten's ABC Kitchen back in the spring of 2010 Ed was smitten with the kitchen's toasts. The simple little bites of crusty bread are topped with ramps, local goat cheese, and on one of our favorites, peekytoe crab. More

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