Thanks- hoping to make something tomorrow morning for some guests. I am thinking of serving it with a parfait (yogurt, berries and granola), along with some cut up bagels and cheese and crackers. Any other thoughts- keeping it simple?
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
Quiche can sometimes be a diet downfall. Full of eggs, cream, and a flaky crust, it's not the lightest thing to start the day with. Luckily, our healthy (gluten-free) version packs in the veggies and skips the wheat with a sweet potato crust.
Basic Boneless Roasted Leg of Lamb
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.