Recipe: Sautéed Mushrooms on Flatbread with Braised Greens

 

While writing the Gramercy Tavern Cookbook, JBF Award–winning chef and author Michael Anthony found himself drawn to the most vegetable-forward dishes from the restaurant and quickly decided he needed to share his passion for produce with the public. The result of his efforts is V is for Vegetables, a new tome written for the home cook and featuring options for herbivores and omnivores alike. Anthony will serve a selection from the book at his upcoming Enlightened Eaters event, including this rustic, earthy flatbread. Combining the hearty umami of sautéed mushrooms (Anthony prefers hen of the woods or maitake) with a base of crusty flatbread and slightly bitter, verdant kale leads to a easy but elegant appetizer worthy of your next dinner party. Savory and satisfying, this hors d’oeuvre offers the kind of addictive punch of flavor that’ll have you seeing the world as... Read more >

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The Bookshelf: The Gramercy Tavern Cookbook

Michael Anthony

 

Every year brings a fresh crop of dazzling, restaurant-driven cookbooks that renew our resolve to soar toward new technical heights in our home kitchens. But whether we actually reach those summits of thermal circulators and immaculate brunoise… well, that’s another story. This year’s batch included the eponymous title from New York City’s Gramercy Tavern, a restaurant anchored by a kitchen that’s never short on solid technique. But lightning-fast knife skills aside, JBF Award winner Michael Anthony says that The Gramercy Tavern Cookbook can actually make the leap from coffee table to kitchen counter. Intertwining two decades of the iconic restaurant's history with 125 seasonally inspired, contemporary American recipes, Anthony has crafted an invaluable resource for... Read more >

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