The Best--and Easiest--Way to Make Short Ribs - am 10 Apr 2012
This past week, Julia Moskin of The New York Times featured my newest cookbook, Home Cooking with Jean-Georges, in an article in the Dining section. She writes, "the ingredient that flies most freely in his kitchen seems to be konbu, the dried seaweed that gives many Japanese dishes a briny depth." Maybe she exaggerated a bit, but I do love konbu. It's an amazing natural source of umami, that great savory sixth taste.I appren[...]
Alsatian Baeckoffe at JoJo - am 10 Apr 2012
Spring's here, but I'm going to keep my warming Alsatian stew on JoJo's menu for one more month. It's still a little cold out and I love this homestyle meat-and-potato stew. Growing up in Alsace, I got to share this dish with my family on Sundays. Before I was born, my grandmother put together the mixture of pork, potatoes, onions, carrots, parsley, and Riesling early on Sunday mornings. She'd drop off the casserole [...]
Simply Chicken at Madison Square Garden - am 10 Apr 2012
For decades, my business partner Phil Suarez and I have gone to games at Madison Square Garden. And we always planned to eat elsewhere because the food was typical stadium stuff. When Hank Ratner, the president and CEO of the Garden, approached us about opening a concession stand there, it was a no brainer. He also asked us to provide the food for the Delta Sky Club and the MSG suites. Since we opened this winter with a group [...]
New Bar Menu at Perry St. - am 25 Feb 2012
Let me just start by saying that I'm not a lush. Really. But I do like a good drink. That's just one of my reasons for launching a new bar menu at Perry St. Another is that there's been a rebirth in the West Village. In my neighborhood, I've noticed people coming and staying later to drink and eat. At Perry St., my chef and son Cedric and the team behind the bar (Mac Wyatt, Shinya Yanao, and Tracey Olson) have worked with [...]
Sweet Shrimp: Eat 'Em While You Can! - am 18 Feb 2012
The sweet shrimp season in Maine is short and there may be only a week left at best. I love the distinctive sea sweetness of these small coral-pink crustaceans, which my seafood supplier Ingrid sends to me whole. As with the diver scallops and day-boat line-caught fish she finds for me, Ingrid sends me only sustainably gathered shrimp.Sweet shrimp are best enjoyed raw to get the most out of their delicate flavor and texture. T[...]
The Best Diver Sea Scallops - am 17 Feb 2012
Getting the best ingredients is key to creating the best food. But I want my ingredients to have been grown, raised, and harvested sustainably. That's why I love diver scallops. The ?diver? here refers to the person who dives down and gathers the scallops from the sea. The alternative?"dredges or trawls that drag along the bottom of the ocean to get the scallops?"can damage the underwater ecosystems. My seafood suppl[...]
My Funny Valentine's Day - am 14 Feb 2012
I'm celebrating all day?though not in the most traditional way. To start, I spent the morning with an amazing woman I've admired for years: Martha Stewart. I was a guest on her show and cooked a complete Valentine's Day dinner with dishes from my newest book, Home Cooking with Jean-Georges: My Favorite Simple Recipes. We started with a cocktail, of course, then moved on to the main course. I prepared almond-carameliz[...]
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