Short ribs – what a delicious cut, and fun to cook – crank the heat and sear the crap out of them to get a dark, rich crust, then simmer them gently until they’re so tender, that big bone slides right out of the meat. I found a recipe for braised short ribs in the [...]

This is a little salad I put together one day. A lot of restaurants serve beet salads with a streak of goat cheese across the plate, so I thought why not replace the cheese with a puree of butternut squash, which goes very well with beets. It’s a simple dish, and very easy to put [...]

So far every restaurant in New York that I’ve cooked at has had at least one beet salad, and they’re all as different as can be. Some use big red beets, some use baby beets; some are served with goat cheese, others with pistachios. The beet salad is a fun menu item because it’s so [...]