PRO COOKING TIPS FROM 16 OF NYC’S BEST RESTAURANT CHEFS
Last night’s Edible Schoolyard NYC Spring Benefit left us full, happy, and inspired. In addition to getting amped up about spring (morel mushrooms and asparagus are, apparently, where it’s at), we left wanting learn from the chefs about how we could make their style food at home. So we asked them: How can we cook your food, in our homes? Turns out, they’re not just great cooks—they’re fantastic teachers as well.
“Try using toasted nuts and seeds—like the savory granola we made for our lobster salad—as a garnish. Spice blends like dukkah are also a good place to start.” — Michael Anthony, Gramercy Tavern
The Dish: Lobster salad with spinach and savory granola
(ORIGINAL ARTICLE)
EDIBLE SCHOOLYARD
