Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning ...

When Jean-Georges Vongerichten created this recipe for rack of lamb, he was aiming for a blend of sweet, spicy and crunchy. He got a kick of heat from chilies and relies on fresh mint and a sweet pea ...

Place the potatoes in a small saucepan and cover with water. Add a large pinch of salt. Bring to a boil and simmer until tender. Drain; mash with a food mill or potato ricer along with the butter and ...

The pork-stuffed fried dumpling was served with herbed greens. This tapa contains blackberry sauce – made from blackberries Chef Jerry Davies and Grico’s owner Pat Greenfield picked last year – as ...

In many parts of the country, fresh spring peas are already in the markets. (The season starts on the West Coast and extends through mid-summer on the East Coast and Midwest.) This is cause for ...

Seared Scallops with Sweet Pea Puree and Spring Salad(yield 6 servings) Ingredients:- 18 dry pack Sea Scallops- ¼ t. salt- ¼ t. pepper- 1 T. canola oil- 1 T.

With the arrival of spring comes many reasons to celebrate: more hours of sunlight, the first signs of warmer weather, all of the holidays, my birthday (okay, that one might just be me) and a new crop ...

Note: In the spring, when farmers markets were loaded with sugar snap peas, Russ Parsons created this fresh-as-the-moment soup, as fabulous as much more labor-intensive English pea soup. It can also ...

Perhaps more than any other item sold at local Greenmarkets, sugar snap peas attract clusters of light-fingered fans who compulsively nibble the crunchy pods, taking the French name for these sweet ...

1. Put peas in a saucepan with water to just cover. Boil 2 minutes. Drain well and save 6 tablespoons cooking water. 2. Put peas, 2 tablespoons butter and cooking water in a blender. Puree until very ...

Note: From Russ Parsons (April 13, 2005). This can also be served cold, with a few leaves of fresh chervil rather than the Parmesan cream. And it makes a nice small appetizer if served in espresso ...