Explore by Tags

Entries tagged with 'Jean-Georges Vongerichten'

Jean-Georges Vongerichten's Kale Salad with Parmesan and Lemon

Serious Eats J. Kenji López-Alt 9 comments

This raw kale Caesar is served at Jean Georges Vongerichten's Nougatine. More

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 Gewürztraminer, 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 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. 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

Dinner Tonight: Rice Cracker-Crusted Tuna with Spicy Citrus Sauce

Serious Eats Nick Kindelsperger 2 comments

I'm always surprised by the recipes I make from Asian Flavors of Jean-Georges by Jean-Georges Vongerichten. I had incredibly good results with his seared tuna with peppercorns, and so I decided to give his rice cracker-crusted tuna with spicy citrus sauce a try. More

Dinner Tonight: Chicken Breasts in Foil with Tomato, Olives, and Parmesan

Serious Eats Nick Kindelsperger 4 comments

I’ve heard about chicken wrapped in parchment paper, and even of chicken wrapped in foil. But the cooking of what is essentially chicken in a bag, had always (in my humble experience) taken place in the oven. I’ve never heard... More

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

More Posts