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Gemelli with Milk-Braised Pork Ragu
Gemelli, the Italian word for twins, is a spiral-shaped pasta similar to a tight fusilli. It works very well with meat ragus, as the sauce gets into the narrow folds of the pasta, reinforcing the...
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Korean Braised Beef Lettuce Wraps with Asian Pear Slaw
Salty, spicy, tangy, and over-all delicious – you’ll be delighted with these wraps! This is a spin on a recipe from Melissa Clark at Epicurious, and while I love the use of the pressure cooker, you can...
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Chef Amanda Ray’s Yogurt and Harissa Marinated Chicken
Amanda Ray (@chefaray) and I worked together at Auberge du Pommier way back in 2005, under Chef Jason Bangerter. We had a great team back then, with many of the cooks and sous chefs we worked with...
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Seared Duck Breast with Blueberry Sauce
Duck and berries are a classic pairing, and I particularly enjoy blueberries, as their slight acidity punches through the natural fattiness of the duck. While people may be a bit hesitant to cook duck,...
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Whole Chicken Ballotine with Pork and Dried Figs
A ballotine refers to poultry (usually chicken or duck) that has been boned and stuffed, normally with meat but sometimes with cheese and/or vegetables. This is a great way of turning a whole chicken...
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David Haman’s Moroccan Spiced Chicken Pie with Apricot and Pistachio
Chef Dave Haman and I have known each other for years. He helped open Sopra, the dining room that was above Mistura, after having worked throughout Europe. Not long after I opened Sanagan’s Meat...
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Sanagan’s Picnic Basket
Spreading out a blanket, sitting in the sun, eating, drinking, maybe a touch of postprandial Frisbee: the picnic is summer at its best. And during the pandemic, it’s a responsible way to socialize...
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Reverse Grilled Rib-Eye with Salsa Verde
Reverse grilling (or searing) is a technique used commonly on thick steaks to ensure a more even interior temperature for the meat. While professional cooks have years of experience cooking meat to a...
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Poached Chicken with Celery and Rice
What a boring sounding dish. What, are you making sandwiches for tea time or something? Like it’s 1935 and your grandmother from England is coming over? Jeez, it just sounds so…meh. Fine, I’ll try it....
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Our Chef at Home: Anne Hynes!
Even at home I find myself making pie! Instead of making meat pies though, I have been making fruit pies – more specifically Strawberry-Rhubarb Custard Pie. Mark and I have a garden at the Leslie...
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