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.
The Science-y Way to Shop for Pans
With the holidays approaching, MDRN KTCHN host Scott Heimendinger breaks down whether it's really worth springing for those expensive copper pans as a gift for your favorite cook. As a bonus, he also lays out the science behind heat transfer, so that you can get your food cooked evenly every time. Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home!
Here's the ultimate, savory weeknight meal for your family. Extra-lean ground beef (which sometimes cooks up dry) works well here because it's combined with marinara to keep it moist.
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.