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An upside-down lamb for meat-lovers, a Moroccan-inspired tagine for vegetarians, and more dramatic ways to satisfy everybody at the table.
Caesar salads, prosciutto-wrapped pork loins, whole roast ducks, and more easy-to-copy recipes from famous chefs’ early entertaining days.
A party on the 17th floor, despite a broken elevator.
For this intimate meal, Rose set out to design a menu that would allow him to spend more time eating and less time cooking.
With a side of pig’s blood.
She looks to New York’s restaurants for both sustenance and inspiration, and her Nomad kitchen has come to resemble the ones used by the city’s best chefs.
A dinner party for “the Internet’s Coolest Teenager” and his friends.
The former flight attendant and her husband ate recipes prepared from the chefs’ new cookbook.
Hors d’oeuvres for 500 friends, neighbors, early investors, and longtime diners.
Bouley decided to honor Waters, and the 20th anniversary of her Edible Schoolyard Project, in a way they could mutually appreciate: by cooking a meal.
One Saturday afternoon, after the children had run off all their excess energy in the park, they found Ansel at their apartment, laden with boxes of his latest desserts.
The challenge: Create a pop-up restaurant in a theater foyer to feed a starving ensemble — and crew and everyone’s guests — in a manner befitting the years-long hype of the bicoastal restaurant sensation.
Nantucket bay scallops for 25, prepared by Canard, Inc.
Delivered by Commodore chef Stephen Tanner.
Which he prepared in a van.
The lamb is rubbed with adobo sauce, enveloped in banana and avocado leaves, and left to steam slowly for six hours.
A mattress ended up in the hallway.
Featuring soft-scrambled eggs with butter, cream, and fish roe, the Smile’s granola, beet-cured lox, and, of course, lots of Montreal-meets-New York-style bagels
Prepared in honor of their new restaurant, Via Carota.
Prepared in honor of his upcoming raw, veggie-centric restaurant, ABC V.