Recipe: Salumi-Braised Beans

Salumi-Braised Beans

In this rich and flavorful dish from chef Scott Romano, navy beans slowly braise on the stove top, in the company of four types of diced cured meat: guanciale, cacciatore, prosciutto, and chorizo. Enjoy it with some crusty bread for mopping up the buttery, creamy juices. Get the recipe here.

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Recipe: Brown Butter Cauliflower

brown butter cauliflower

When JBF Award winner Charlie Palmer decided to open his first steakhouse concept, Charlie Palmer at the Joule, he installed longtime protégé Scott Romano to head up the kitchen. It didn't take long for the young chef (who has since moved on to pursue other projects) to prove to Dallas diners that he had absorbed his mentor's deft touch with vegetables. To wit: this nutty and lightly crispy cauliflower dish, which Romano serves with arctic char. Tiny florets are swiftly sautéed in brown butter, then finished with a fistful of chives, creating a light but full-flavored side that shines next to even the most muscular entrées.

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