The “Best Chef” in the Northeast in 2018, according to the James Beard Awards, was Karen Akunowicz — chef-owner of Fox & the Knife and former chef-partner at Myers+Chang, both in Boston. You may recognize her as a fan favorite on Top Chef and co-author of Myers+Chang at Home. In her inaugural class at De Gustibus, she showcased the Italian-inspired fare that she picked up earlier in her career living in the Emilia-Romagna region of Italy. The full recipe for her Bietola and Burrata is below. Ingredients ½ cup walnuts ½ cup shallot scraps 3 cloves garlic 1 Tbsp. Calabrian chiles 1 Tbsp. walnut oil ¼ cup sherry vinegar 1/8 cup balsamic 1 cup canola oil 1 Tbsp. marjoram, chopped ...
Comfort food and great taste are the hallmarks of Marc Murphy, who amassed a loyal following as chef/owner of Landmarc, Ditch Plains, Kingside, and Benchmarc Events (he gained even more fans as a recurring judge on Chopped). In his return visit to De Gustibus he demonstrated dishes from his cookbook, Season with Authority — which has a wealth of recipes based on contemporary French bistro and Italian trattoria fare. Marc Murphy’s Leek Risotto recipe is below. Ingredients 6 cups chicken stock Olive oil 2 tbsp. (1 oz.) unsalted butter 2 cups thinly sliced leeks, white and pale green parts only (from about 2 large) Kosher salt 1 medium onion, finely diced 2 cups Arborio or other medium-grain white rice 1...
Carla Hall combines her classic French training with her Southern upbringing to create a hearty vegetarian entree: Broiled Cauliflower Steak with Olive Relish.
In this class, chef Leah Koenig shared a meatball recipe at De Gustibus from her latest book, The Jewish Cookbook. You can use matzo meal instead of breadcrumbs; either way, these meatballs make for an enticing Passover dish.
At Quality Meats, Chef Antonio Mora developed his signature, earthy, rustic take on contemporary steakhouse classics. He led an on-location class in March of 2019 showcasing his Corned Beef Short Rib.
