• 9.28.15

      You Don’t Have to Be Drunk to Eat These Kebabs

      With the help of Tartine Bakery’s flatbread recipe and a spice mix from Mission Chinese, St. John alumnus Lee Tiernan’s new London restaurant is reimagining the Turkish staple (and guilty drunk food.)

    • 8.13.15

      The Dinner Bell: A Summer Lunch for Saipua

      Inspired by the Mediterranean meze platter, Julia prepares a lunch for the staff of Brooklyn's Saipua, with lamb kofta, spiced chickpeas, labneh, flatbread, and a ricotta cheesecake made with with sheep's milk from the farm.

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