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Showing only recipes by “Jean-Georges Vongerichten.”

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Rich Chicken Stock

A stock in which nothing is chopped or browned. This has the mild but rich flavor of chicken and vegetables, but none of the dark, roast...

by Jean-Georges Vongerichten and Mark Bittman


Chicken Soup with Coconut Milk and Lemongrass

A more-or-less traditional Thai dish that has been on the Vong menu since its opening, this combines bright flavors and a lovely combina...

by Jean-Georges Vongerichten and Mark Bittman


Salmon and Potato Crisps with Horseradish Cream

The sole challenge to preparing this attractively layered dish lies in taking the time to make the twelve flat lacy potato crisps; that ...

by Jean-Georges Vongerichten and Mark Bittman


Cold Sesame Noodles 66

Far from traditional heavy sesame noodles, this is a light and refreshing appetizer that is half noodles, half garnish. There are many d...

by Jean-Georges Vongerichten


Chicken Samosas with Cilantro-Yogurt Dip

We use spring roll wrappers here, not only because they’re easy but also because they make a perfectly light and flaky shell. Tightly wr...

by Jean-Georges Vongerichten

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Soy-Cured Salmon, Asian Pear, and Cilantro Crème Fra...

This Asian version of gravlax uses soy sauce to cure the salmon in place of salt. The result is a rich sweet-saltiness in the fish, punc...

by Jean-Georges Vongerichten


Chicken Satay

Simple and incredibly good, especially with the peanut sauce.

by Jean-Georges Vongerichten

Comment (1)

Shrimp Dumplings with Fragrant Lemongrass Broth

This is my take on wonton soup. Loads of fresh herbs make the dumplings and broth aromatic and refreshing. Rather than discarding the sh...

by Jean-Georges Vongerichten


Crunchy Fried Squid Salad

This variation on calamari is my new favorite way of preparing squid. The rice flour makes the batter extra crisp and slightly puffy. Th...

by Jean-Georges Vongerichten


Ribbons of Tuna with Ginger Marinade

Did you ever think you’d see the day when tuna imitated pasta? Here, the wonderful taste and texture of tuna cut into linguine-like stra...

by Jean-Georges Vongerichten


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