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Side Dishes
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Asparagus
en Bolsa
ALEX RAIJ of Tia Pol |
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Asparagus-and-Caramelized-Spring-Onion
Farfel *
ANNE ROSENZWEIG of Inside
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Autumn
Squash in Maple, Vanilla, and Pomegranate Molasses
GERRY HAYDEN of Aureole |
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Baby
Red Bliss Potato Salad With Juniper and Buttermilk
SERENA BASS of Serena |
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Black-Truffle
Crushed Potatoes
CHRISTIAN DELOUVRIER of Alain Ducasse at the Essex
House |
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Braised
Winter Greens With Roasted Beets and Cipollini Onions
GERRY HAYDEN of Aureole |
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Broccoli
Rabe
EGIDIANA MACCIONI of Le Cirque |
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Bubble
and Squeak
APRIL BLOOMFIELD of the Spotted Pig |
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Cannellini
Beans With Rosemary
LIDIA BASTIANICH of Felidia and Becco |
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Carrots
With Garlic
EGIDIANA MACCIONI of Le Cirque |
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Cole Slaw
MICHAEL ROMANO and KENNY CALLAGHAN of Blue Smoke
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Chilled Sesame Noodles with Julienned Vegetables
ANITA LO of Annisa and Rickshaw Dumpling Bar |
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Couscous
ERIC RIPERT of Le Bernardin |
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Creamed Savoy Cabbage
ZAK PELACCIO of 5 Ninth |
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Crisp Goose-Fat Potatoes
DAVID WALZOG of Strip House, Michael Jordan’s
the Steak House NYC, the Steakhouse at Monkey Bar
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Cucumber-and-Wakame Sunomono
MASA TAKAYAMA of Masa |
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Curry-Crusted Shiitake and Shimeji Mushrooms in Yuba Nest
MICHELE BAMBLING |
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Gravlax with Mustard Sauce
MARCUS SAMUELSSON of Aquavit and Riingo |
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Green
Asparagus With Parmesan Shavings
ALAIN DUCASSE of Essex House |
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Grill-Roasted
Cauliflower
VINCENT SCOTTO of Scopa |
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Grilled
and Roasted Beets
VINCENT SCOTTO of Scopa |
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Grilled Onions and Leeks
ADRIANO BORGNA (backyard barbecuer) |
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Grilled Plum Tomatoes
ADRIANO BORGNA (backyard barbecuer) |
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Grilled
Zucchini and Fresh Corn With Baby Basil
CYRIL RENAUD of Fleur de Sel |
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Mushroom-Hazelnut
Stuffing
DAN BARBER of Blue Hill |
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Pan-Roasted
Hen-of-the-Woods Mushrooms
MARCO CANORA, Hearth |
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Pan-seared
and Roasted Brussels Sprouts with White Balsamic Vinegar
DAN BARBER of Blue Hill |
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Radicchio
Zuccherino With Boiled Eggs
LIDIA BASTIANICH of Felidia and Becco |
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Ramp
Risotto
SCOTT CONANT of Alto and L'Impero |
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Ricotta
Toast Points
TODD ENGLISH of Todd English's Olives NY |
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Roasted
Brussels Sprouts with Walnuts and Pecorino
ANDREW FEINBERG, Franny's |
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Sticky Rice
IAN CHALERMKITTICHAI, of Kittichai |
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Sugar Snap Peas With Lemon and Toasted Almonds
REBECCA CHARLES of Pearl Oyster Bar |
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Summer Caponata
REBECCA CHARLES of Pearl Oyster Bar |
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Sweet-Potato-and-Apple
Gratin
DAN BARBER of Blue Hill |
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Minted
Bean Salad
FLOYD CARDOZ of Tabla |
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"Pit" Beans (contains bacon)
MICHAEL ROMANO and KENNY CALLAGHAN of Blue Smoke
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Potato Salad
MICHAEL ROMANO and KENNY CALLAGHAN of Blue Smoke
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Prosciutto-Wrapped
Asparagus
LAURENT TOURONDEL, BLT Steak |
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Smoked
Corn With Herb Butter
LAURENT TOURONDEL, BLT Steak |
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Southwestern
Potato Salad
BOBBY FLAY of Mesa Grill and Bolo |
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Sweet
and Sour Butternut Squash
SUVIR SARAN of Dévi |
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Tomatoes
Provençal
LAURENT TOURONDEL of BLT Steak |
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Tsimmes
*
ANNE ROSENZWEIG of Inside |
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Warm
Asparagus with Spring Leeks, Fava Beans, and Mushroom
Jus
ALFRED PORTALE and JACINTO GUARDARRAMA of Gotham
Bar and Grill |
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White
Onions Sautéed in Balsamic Vinegar
EGIDIANA MACCIONI of Le Cirque |
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* Recipe calls for chicken stock
or chicken fat. Vegetarians should substitute vegetable
stock or oil where necessary.
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