Scallops and Cauliflower with Caper-Raisin Sauce

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Not to pat myself on the back too eagerly, but it takes a certain talent to adapt a fancy restaurant dish into something that you’d really want to eat at home. Years ago, when I was lucky enough to eat at Jean-Georges, I ate one of his more famous dishes: a thin sliver of cauliflower balanced on a perfectly seared scallop sitting in a pool of a delightfully exotic caper raisin sauce. That sauce was unforgettable: both sweet and briny and endlessly fascinating. I knew I had to make it for Sauce Week, but I didn’t want to do anything overly fussy with the cauliflower and scallops. What I ended up making is maybe one of the best weeknight dinners I’ve ever made, and the sauce is so easy, you won’t believe your eyes.

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Where Do You Escape For A Chocolate Dessert?

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There are chocolate people and there are non-chocolate people and, for most of my life, I’ve identified as a non-chocolate person. As I’ve gotten older, though, my taste for chocolate has grown–perhaps as a corollary to my taste for coffee. Both are bitter, by nature, and tempered (based on your preference) with various amounts of sugar. So when I’m craving chocolate and I’m out on the town, where do I go? I go to the following places for a cure-all-your-problems chocolate fix!

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An Engagement Story

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This post doesn’t really involve food, though it takes a detour to Jean-Georges by way of Ssam Bar. Instead, it concerns two prominent figures from this blog who you’ve known and loved for as long as I’ve known and loved them; namely, Diana, my close friend and former roommate, and Mark, Craig’s close friend and film school classmate. We introduced these two back when Craig and I first met; specifically, we introduced them over drinks at Pastis after Diana came to dinner with my parents. Since then, we’ve shared many meals, we’ve travelled together and, last Monday, we celebrated their engagement.

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Braised Duck Legs For Idiots

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The dish you see above is a dish from a four-star chef and yet it’s among the easiest you will ever prepare. It comes from Jean-George’s “Cooking at Home with a Four-Star Chef” which was co-written by Mark Bittman. As many of you know, Mr. Bittman is The Minimalist and it might seem strange, at first, that a man who prides himself on simplicity would co-author a book with a chef renowned for his complexity, innovation and flair. But this recipe proves that two opposing forces, working together, can generate electricity: it’s astonishingly good and amazingly easy. Click ahead and behold the splendor of Jean-George’s Braised Duck and Vegetables with Asian Spices.

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Perry Street

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If you leave a restaurant happy, does it matter if the meal itself was anything but perfect? Yesterday I had this very experience at Perry Street, Jean-George’s oft-ignored Greenwich Village outpost where savvy diners can enjoy a three-course lunch for $24. I’d been meaning to try Perry Street for a long time–ever since it opened–but an opportunity never arose. Then, yesterday, after a morning meeting, I was in the Village looking for lunch and soon I was face to face with Perry Street. The glass exterior was a bit daunting: what would it be like inside? Would I be dressed appropriately (in jeans and flip-flops)? Would it be crowded, empty, filled with nudist monks having an orgy? I took a deep breath and decided to try my luck. I’m glad I did.

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