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Hamachi Carpaccio with Piquillo peppers and Grilled ...

Hamachi is my favorite fish to eat raw-buttery, rich, and sexy. Similar to bluefin tuna, hamachi is a migratory fish sometimes called amb...

by Rick Tramonto


Hot Curried Fruit

Peel the pears, leaving the stems intact. Place them in a large non-aluminum pot with enough water to cover. Add the sugar, spices, an...

by Christopher Idone


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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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


Steamed Lobster with Garlic-Ginger-Basil Sauce

Here, the classic steamed lobster is completely transformed. This quite elegant dish can be made in less than an hour, even if you must ...

by Jean-Georges Vongerichten


Lamb Shank Braised with Green Curry and Vegetables

Lamb is one of my favorite meats for curry and shanks, especially, simply melt into the spices. This Thai-style curry is so good, though...

by Jean-Georges Vongerichten


Duck Sticks

Think of this as Gascony meets Shanghai:  The fork-tender duck confit and aromatic vegetables are brightened with fresh scallions and pic...

by Jean-Georges Vongerichten


 Crab Fritters with Three Dipping Sauces

Forget crab cakes; these fritters, made with a choux paste (similar to the base you’d use for cream puffs, éclairs, or gougères), are li...

by Jean-Georges Vongerichten


Water Chestnuts, Sugar Snap Peas, and Shiitakes

Crunchy, salty, and sweet, this quick stir-fry takes advantage of fresh vegetables by treating them simply. A hint of ginger and a splas...

by Jean-Georges Vongerichten


Shanghai Noodles with Golden Garlic and Soft Tofu

Shanghai noodles, made with a flour-based dough, are thick and hearty. The combination of fresh herbs and cold tofu makes this dish refr...

by Jean-Georges Vongerichten


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