Emily, a new pizzeria in Brooklyn, has found success with two pies drizzled liberally with wildflower honey. Drizzle as much honey as you like;
Charred romanesco, Fresno chili, anchovy, soffritto, caper, and mint at Gjelina in Los Angeles, California. Photo credit: Julia Bainbridge Soffritto: in Italian cooking, it’s a mixture of chopped celery, onions, and carrots , the first component of a soup or sauce to be licked by butter or oil. (The French call it mirepoix.) The Spanish sofrito also forms the base of traditional dishes, but it’s made up of tomatoes, onions, garlic, and green peppers.
Photo credit: Julia Bainbridge You could say that about almost every dish: salads, pasta, scrambled eggs, avocado toast… The list goes on. Fish skin, once crisped into a massive chip and then broken into salty shards that taste ever-so-slightly of the sea mixed with just-shy-of-burnt toast, is the most (eek, we’re going to say it) perfect garnish. "The best part is, it’s waste, basically," said Bryan Weaver, chef de cuisine at Superba Snack Bar in Los Angeles, whose handiwork is pictured above. Two fit on one sheet pan.) Lay it on a parchment-lined sheet pan and cover with another layer of parchment paper.
Photo credit: In the warmth of the moody, orange light at Rosette, a three-month-old restaurant in New York City, a tumbler of whiskey sitting on a bar—glowing and alluring—looks much like any other. But its taste is earthy, with a sweet nuttiness that recalls—ah, yes—sesame seeds. The sesame-infused whiskey is a house specialty that, to the best of general manager Lisa Limb’s knowledge, isn’t available anywhere else. Several (top-secret!) American whiskies are swirled with toasted white sesame seeds, then left to steep in a jar for several days. "When people are told that it’s just whiskey and sesame seeds, they’re shocked that something so simple could have such a complex flavor profile," Limb said.
By Kathleen Squires When elBulli’s Ferran Adrià first made his spheres, hot jellies, and foams, some critics scoffed at his mad-scientist approach to cooking. Yes, his techniques may be outlandish for home cooks, but Adrià’s methods changed the face of many restaurants around the world, influencing a new generation of chefs and expanding diners’ palates. Here are 10 of the most exciting modernist chefs who followed in his wake around the world. Seiji Yamamoto Where: Tokyo, Japan Photo credit: Jose Moran Moya/Flickr He’s been known to silkscreen squid ink and run an eel through a CAT scan before cooking.
When the Catoctin Creek distillery in Purcellville, Virginia offered an empty, rye-soaked barrel to Sixth Engine, a restaurant in Washington, D.C., owner Jeremy Carman and head chef Paul Madrid figured, “Why not?” But it wasn’t until their friend Danny Lee, owner of nearby Korean eatery Mandu, set eyes on it that the trio resolved what to do with the darned thing.