Explore Broccoli Stems, Raw Carrots and more!

Explore related topics

Feast your eyes.nymag: 103 Beautiful Dishes: The Most...

Feast your eyes.nymag: 103 Beautiful Dishes: The Most... (Food52)

Roasted Squab with Morels and Ramps from Chef Jim Christiansen of Heyday in Minneapolis. Photographed by Eliesa Johnson for NY Magazine's Grubstreet.

Roasted Squab with Morels and Ramps from Chef Jim Christiansen of Heyday in Minneapolis. Photographed by Eliesa Johnson for NY Magazine's Grubstreet.

Taco con agnellino da latte arrosto.  Chef Enrique Olvera. Pujol, Città del Messico.

Taco con agnellino da latte arrosto. Chef Enrique Olvera. Pujol, Città del Messico.

Asparagus, Woodlands Mountain Ham, Whipped Brown Butter, Caviar, and Toasted Bread Crumbs  Josephine, Nashville  Since chef Andrew Little opened Josephine on 12th Avenue South in 2013, it’s quickly become one of the city’s most respected restaurants. His cooking is ambitious, but the concept still feels warm and approachable. Case in point: Thick asparagus stalks are complemented by a heaping of ham and brown butter — Southern charm, expertly elevated to something more.

Asparagus, Woodlands Mountain Ham, Whipped Brown Butter, Caviar, and Toasted Bread Crumbs Josephine, Nashville Since chef Andrew Little opened Josephine on 12th Avenue South in 2013, it’s quickly become one of the city’s most respected restaurants. His cooking is ambitious, but the concept still feels warm and approachable. Case in point: Thick asparagus stalks are complemented by a heaping of ham and brown butter — Southern charm, expertly elevated to something more.

Semi-Dried Beetroot With Salted Squab, Three-Year-Old Pickled Cherries, and Hay Syhabout made a name for himself as something of an outsider, and he gets a charge out of using ingredients like cherries at unexpected times. Here, they’re preserved, which Syhabout hopes serves as a reminder that cooking techniques developed

Semi-Dried Beetroot With Salted Squab, Three-Year-Old Pickled Cherries, and Hay Syhabout made a name for himself as something of an outsider, and he gets a charge out of using ingredients like cherries at unexpected times. Here, they’re preserved, which Syhabout hopes serves as a reminder that cooking techniques developed

The Spring Onion - El Ideas, Chicago - It’s not out of the ordinary for Phillip Foss to invite his guests into the kitchen, blurring the lines of fine dining and disrupting protocol. He’s madcap and practically possessed, but it’s hard to argue with his Michelin star or the delights of this springtime dish. In a dead-of-winter premonition, he devised this showcase of the versatility of allium, preparing it in eight different ways and pairing it with eight different proteins.

The Spring Onion - El Ideas, Chicago - It’s not out of the ordinary for Phillip Foss to invite his guests into the kitchen, blurring the lines of fine dining and disrupting protocol. He’s madcap and practically possessed, but it’s hard to argue with his Michelin star or the delights of this springtime dish. In a dead-of-winter premonition, he devised this showcase of the versatility of allium, preparing it in eight different ways and pairing it with eight different proteins.

Pinterest
Search