Tastes great with: Toasted bread (as a starter), or pasta or couscous (as a main course)
I don’t do many trends or fads, but this one is worth it. I love zoodles—not because they are healthy but because they taste so good! This is one of my favorite ways to enjoy them, smothered in cheese. These are great on their own but also served with a nice grilled steak.
Think of this as a sort of hot caprese salad —by cooking the tomatoes in a foil packet on the barbecue with their vines, aromatic herbs, oil, and salt, the flavors concentrate and intensify. They work beautifully with the mozzarella, as you would expect, with added interest from the crushed coriander seeds —simple yet luxurious
One of the most popular recipes in The Green Roasting Tin is the Indonesian gado-gado: crunchy potatoes with an addictive peanut, coconut, and chili sauce. It occurred to me that the dressing, slightly adapted, would work beautifully with grilled corn on the cob —and joy, it did! This is now a summer staple.
Could I write a book without featuring crispy gnocchi? Of course not. So I give you my proudest barbecue creation. Forget about threading just plain old vegetables on a stick —here, you intersperse veggies of your choice (I’ve done bell peppers here, but see the note below) on skewers with just-blanched gnocchi. The result is crisp perfection like you wouldn’t believe.
As I’ve mentioned, Bacon-Miso Sauce was the first menu element I personally developed for Le Bernardin. We often served it with Japanese sweet potatoes, since I loved the sweetness and tenderness of potato paired with the salty and umami-filled sauce. Basically, it’s amazing with potatoes of any sort, of any color, and from any country. So if you don’t feel like making gnocchi, go on and roast up some sweet potato wedges to serve with this luscious sauce instead. Think of it as a fancy answer to french fries and ketchup!
Linguine with clams, white wine, fresh garlic, lemon, and parsley– Francis Lam’s One is a nod to a childhood dish his parents used to make when family or friends came for dinner. It’s a simple and loose recipe that can be adjusted based on desire– add more wine and butter to make it more saucy, use additional clams for extra dinner guests, add herbs, or not depending on what you have on hand.
GLUTEN FREE, DAIRY FREE, PESCATARIAN
If there’s such a thing as a sexy salad, this might be it. Baby gem lettuce is a small lettuce variety that resembles a bite-sized version of romaine. Topped with brilliantly green pistachio-pesto crumbs and garnished with rose petals, this is a salad to make when you’re looking to impress. And I mean impress yourself, not anyone else.
No ordinary Joes.