Recipes

SAUTÉED WHITE SEA BASS

Dry Creek Kitchen | Main Courses

with crisp squash blossom, sweet corn puree, corn-shishito chutney Serves Six 6 Six Ounce Portions Of White Sea Bass 2 Cups Sweet Corn Puree ...

Read More »

Ryan's Sticky Buns

Charlie Palmer Steak NY | Desserts

Ryan’s Sticky Buns yields 8 For The Dough 1 Pkg Of Active Dry Yeast 1 Cup Warm Whole Milk (Ideally 120 Degrees F) 1/2 Cup White ...

Read More »

Heirloom Tomato Salad With Burrata Cheese

Charlie Palmer Steak Reno | First Courses

Heirloom Tomato and Burrata Cheese, Micro Basil Serves 4 People Ingredients: 4 Large Fresh Heirloom Tomatoes 1 Pint Cherry Tomatoes ...

Read More »

Pacific Hamachi Crudo

Aureole New York | Beverages

3 Oz Of Hamachi, Sliced Very Thin With A Sharp Knife 1 Kohlrabi Bulb 1 Black Radish, Sliced Very Thin On A Mandolin 1 Jersey Radish, ...

Read More »

Tuna Tartare with Whipped Avocado and Micro ...

Upper Story by Charlie Palmer | First Courses

Tuna Tartare with Whipped Avocado and Micro Greens 12 oz sushi grade tuna, cut into ¼ inch cubes 2 jalapenos, seeded, deveined and ...

Read More »

Black Bean Hummus Jar With Quinoa Tabbouleh

Charlie Palmer at The Knick | First Courses

Black Bean Hummus Jar With Quinoa Tabbouleh Black Bean Hummus 2 Cups Canned Chickpeas 2 Cups Canned Black Beans ¼ Cup Garlic ...

Read More »

Showing 1-6 of 31