Here's a sweet potato dish that stands out from the crowd. Serve these as a perfect accompaniment to roast meats for those special dinner occasions.
John Fraser, executive chef of Dovetail Restaurant in New York City and creator of the dish, says, "Because the sweet potatoes have high sugar content, they will start to turn very dark around the edges. Don't be alarmed and make sure to fry them so that they're blackened around the edges."
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A delight for vegetarians and yet surprisingly satisfying for meat-eaters, this nourishing dish is reminiscent of the flavors found in chorizo or merguez. The beet and honey mustard imparts a sweet, rich, and earthy flavor.Recipe provided courtesy of Maille.
This is my take on duck à l’orange. Although very different from the classic dish, it uses similar flavor combinations. Celeriac is one of my favorite vegetables, especially with a splash of lemon. During the winter, I use a lot of citrus fruit to add sparkle to a dish. The candied kumquats provide a fragrant combination of acidity and sweetness. Magrets are the big, meaty breasts of moulard ducks (which are raised for foie gras). Or, if necessary, substitute 4 smaller breasts from Pekin (Long Island) or Muscovy ducks and adjust the cooking time accordingly. — Greg Marchand, Frenchie
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This soup is based on the classic Thai dish known as tom yum goong; the secret to making a great one is to put all your effort and love into making a great stock. I encourage you to use dried lobster mushrooms here, as their rehydration liquid, along with the toasted shrimp shell stock, makes a fine base for the soup. Extra bonus: The rehydrated lobster mushrooms retain a touch of chewiness that makes for a great textural contrast. — Shroom, by Becky Selengut
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While the dish's history is muddled, it doesn't take away from the fact that it's delicious. To make the perfect one, you have to remember the four components of the dish: the bread, the meat, the egg, and the sauce. As long as you follow the basic principles behind each of these, you can create any type of eggs Benedict you crave — just make sure it has hollandaise.
Offal is a much under-appreciated meat, but with the right sauce and the right technique, it can be delicious. Here, chef Matt Tropeano of La Silhouette pan-fries veal sweetbread and serves it with a tangy, fruity Meyer lemon sauce and oversized ravioli made from fresh pasta dough and stuffed with roasted fennel and garlic.
The inspiration for this recipe came from the homemade pretzel bun and cheese sauce, because hey, what goes better with those things a juicy, fat brat? The authors of Wicked Good Burgers create their own brat recipe by using ground pork and veal and seasoning it with ginger, nutmeg, and beer for an authentic version.
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