Richard Carstens

Richard Carstens

Richard Carstens
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This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week.

This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week.

Shiso is used at all stages of growth. The seedlings are clipped and used as mejiso, as a fragrant garnish. The fully grown leaves, called oh-ba (big leaves), are used whole or shredded, as wrappings or garnish, as well as in pickles. And the flower buds, called hojiso, are salted and pickled.

Shiso is used at all stages of growth. The seedlings are clipped and used as mejiso, as a fragrant garnish. The fully grown leaves, called oh-ba (big leaves), are used whole or shredded, as wrappings or garnish, as well as in pickles. And the flower buds, called hojiso, are salted and pickled.

Corbezzolo honey mousse with pepperberry sponge and beer sorbet recipe, Giovanni Pilu, Pilu at Freshwater :: Gourmet Traveller

Corbezzolo honey mousse with pepperberry sponge and beer sorbet recipe, Giovanni Pilu, Pilu at Freshwater :: Gourmet Traveller

Marion's olive oil cake with pumpkin-seed ice-cream and candied orange :: Gourmet Traveller

Marion's olive oil cake with pumpkin-seed ice-cream and candied orange :: Gourmet Traveller

Marion's olive oil cake with pumpkin-seed ice-cream and candied orange :: Gourmet Traveller

Marion's olive oil cake with pumpkin-seed ice-cream and candied orange :: Gourmet Traveller

Embla's rainbow trout, horseradish and purslane :: Australian Gourmet Traveller

Embla's rainbow trout, horseradish and purslane :: Australian Gourmet Traveller

Kensington Street Social's kale with pear and bottarga :: Australian Gourmet Traveller

Kensington Street Social's kale with pear and bottarga :: Australian Gourmet Traveller