Cook Like a Chef
This dish is like an elevated Peruvian ceviche with luxury ingredients like sliced hamachi, blue crab (or uni), caviar, and a red pepper leche de tigre.
A Chicken Parm recipe from Anna Altieri, Executive Chef at Spiegelworld. This version is saucy, melty, salty, sweet, spicy, and crispy.
This dish is an unexpected blend of traditional Italian and contemporary Cantonese cuisine from YAO NYC Executive Chef and Co-owner Kenny Leung.
A puree of stinging nettles gives this risotto it’s bright green color. Garnished with roasted artichokes, snap peas and lemon zest, the dish is fresh and full of spring and summer flavors.
Chef Will Ono of Resident shares his Miso Cod recipe that’s coated with a sweet and umami marinade and paired with braised daikon.