1Hold the thyme sprigs under a hot running tap for around a minute and when cool enough to handle, strip the leaves from the stalks.
2In a food processor blend the thyme leaves, cumin seeds, orange zest and butter.
3Scoop out the butter and lay in the centre of a sheet of greaseproof paper. Roll one edge of the paper over the butter and roll to make into a cylinder shape. Twist the ends (it will look like a Christmas cracker at this point!) and place in the fridge to harden up.
4Steam the carrots for around ten minutes then remove and place in their serving bowl.
5Cut some slices of the set butter and toss with the carrots before serving.
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.
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.
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.
Smoky-Sweet BBQ Beef Short Ribs
Beef ribs can stand up to strong flavors. Here, a spicy-sweet rub with chili powder, cumin, cayenne, garlic, and brown sugar coats the meat, which is roasted to tenderness. Finishing on the grill with a smoky chipotle barbecue sauce ensures the meat gets a nice char and the sauce lacquers. Read more.