From: Executive chef/culinary director Jeff O’Neill, Barton G. restaurants, Miami and Los Angeles. This recipe appears in The Big Dish: Recipes to Dazzle and Amaze From America’s Most Spectacular Restaurant by Barton G. Weiss (Rizzoli, 2014). Yie...
From: Executive chef Will Artley, BLT Steak DC, Washington, DC. Yield: Varies.
2 cups heavy cream
2 cups whole milk
2 cups freshly popped buttered (5 Tbsp. butter)
popcorn, salted
6 egg yolks
¾ cup sugar
4 Tbsp. caramel
Simmer the alr...
Photo: Michael PisarriFrom: Chef Michelle Bernstein, CENA by Michy’s, Miami. Yield: 4 servings.
as needed, oil for frying
1½ lb. calamari, tubes and bodies
as needed, buttermilk
as needed, all-purpose flour for dredging
to taste...
From: Chef Hannah An, The District by Hannah An, L.A. Yield: 1 serving...
From: Chef John Besh, Borgne, a John Besh Restaurant, New Orleans. Yield: 4 servings...
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When you take a look at Vince Griffith’s desserts, you can see why he briefly studied chemistry at college. He’s got that kind of mind. And now that he’s using his brainiac mojo to create desserts, the results can be mind-blowing...
