All Posts By Andrea Strong

The Chef’s Take: Andrew D’Ambrosi’s Kale Panzanella

by , November 12th, 2014

Kale Panzanella
If you’re talking about great seafood in Brooklyn, chances are you’re talking about the fish restaurant Bergen Hill, a snug outpost located in a quiet corner of Court Street in Carroll Gardens. The chef, Andrew D’Ambrosi, cooks out of a kitche...

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The Chef’s Take: One Girl Cookies’ Raspberry, Flax and Olive Oil Muffins

by , November 5th, 2014

Raspberry Flax Seed Muffins

One Girl Cookies is one of Brooklyn’s most-beloved bakeries. Gem-size butter cookies, cream-filled whoopie pies, swirl-topped cupcakes and frosted layer cakes make this shop, located on a tree-lined street in Cobble Hill, an oasis of sweetness. Si...

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The Chef’s Take: Eric Korsh’s Free Range Chicken For Two

by , October 29th, 2014

Free Range Chicken for Two

“I am not someone who just throws butter at things or sits around reducing heavy cream,” says Eric Korsh, Executive Chef of Danny Meyer’s rustic American restaurant, North End Grill. Korsh, who has helmed the kitchens of A-list spots l...

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The Chef’s Take: Yotam Ottolenghi’s Honey-Roasted Carrots with Tahini

by , October 22nd, 2014

Plenty More
If you’ve cooked from Plenty, Israeli chef and London restaurateur Yotam Ottolenghi’s bestselling and award-winning cookbook, it’s probably dog-eared and food-stained from loving overuse. (Baked eggs with yogurt and greens, Brussels sprout...

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The Chef’s Take: George Mendes’ Portuguese Chicken Soup

by , October 15th, 2014

My Portugal Cookbook Cover
George Mendes, the chef of the restaurant Aldea, grew up feasting on his mother’s elaborate Portuguese meals. While he went on to cook for culinary icons such as David Bouley, Roger Verge, Alain Ducasse, and Martin Berasategui, he has always remai...

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The Chef’s Take: Vegetarian Spring Rolls from Charles Phan

by , October 8th, 2014

Veg Spring Rolls
In 1995, Charles Phan opened The Slanted Door in San Francisco’s Mission District and introduced the dining public to the relatively unexplored cuisine of his native Vietnam. The restaurant became an overnight sensation. Since then, Phan has m...

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The Chef’s Take: Kabocha Squash Soup from The Fat Radish

by , October 1st, 2014

Fat Radish CookbookThe Fat Radish, which opened in 2010, is one of those perfect New York City restaurants. The uncomplicated, slightly British, vegetable-focused menu traces the seasons with local as its mantra. The design is that effortless combination of reclaimed b...

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The Chef’s Take: John Fraser’s Grilled Squash Salad with Falafel Croutons

by , September 24th, 2014

Narcissa Summer Squash SaladAt Narcissa, André Balazs’ and Michelin-starred chef John Fraser’s buzz-worthy restaurant in The Standard Hotel in the East Village, ingredients are sourced from Balazs’ Hudson Valley Farm, and seasonality shines on the menu. The r...

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The Chef’s Take: Lentil, Avocado and Kale Salad from Franklin Becker

by , September 17th, 2014

lentil salad
In 1997, Franklin Becker was a 27-year-old chef whose star was on the rise. That same year, he was also diagnosed with Type 2 Diabetes. The disease not only changed the way he ate, but it also changed the way he cooked. Becker, who was most recently...

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The Chef’s Take: Roasted Root Vegetable Breakfast from Zoe Nathan

by , September 10th, 2014

roasted root vegetables with egg
Many people who crowd into chef Zoe Nathan’s Huckleberry Café in Santa Monica come for her phenomenal morning pastries and baked goods, including the likes of chocolate-almond muffins, blueberry scones and lemon-kumquat teacake. But Nathan —...

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