Peter Meehan, co-author of the forthcoming Frankies cookbook, previews some of their recipes in the February issue of Food and Wine. Pick up the issue to find out how to make dishes from Prime Meats (pickle-brined chicken, linzer torte, red wine–braised beef brisket, pretzel dumplings, sweet-and-sour cabbage, celery-and-celery root salad), as well as the Frankies restaurants (Caesar salad, spaghetti with clams, roasted beet–and-avocado salad, and olive-oil bundt cake). Food and Wine’s website has published a slideshow of ten not-to-miss Brooklyn restaurants, but sadly not the recipes. You can, however, find some Frankies recipes in New York’s database, below.
Orecchiette With Horseradish and Parmesan
Heirloom-Tomato-and-Avocado Salad
Cured Sardines and Puntarelle Salad
