On the Menu: Bobby Hellen Cooks a Dream Feast for Meatavores

Bobby Hellen We're doing things a little differently at the Beard House tonight: revered meat "prodigy" and Resto chef Bobby Hellen is roasting an entire pig and lamb for a nose-to-tail, family-style meal of meat mania (we won't tell your doctor if you don't tell ours). Check out the evening's goods: Boudin Noir Tart with Cheddar–Apple Purée Crumble; and Lamb Heart Confit with Celeriac and Chestnuts Pig’s Leg Salad with Chicory, Pig’s Ears, and Warm Guanciale Vin Lamb Neck Salad with Banyuls and Caramelized Yogurt Porchetta with Fennel Pollen, Rosemary, Thyme, and Pig Liver Lamb Roulade with Lemon Zest and Parsley Pork Ribs with Salt and Pepper Lamb Ribs with Belgian Carbonnade Sauce and Pickled Carrots Charcuterie Plate > Boudin Blanc, Lamb–Pepper Sausage, Pork–Garlic Sausage, Andouille Sausage, Pork Liver Pâté, and Head Cheese, Served with Whole-Grain Mustard, Apples, and Frisée From the

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Reel Food: Bill Dorrler's Peach Panzanella

New Jersey chef Bill Dorrler crossed the Hudson last week to cook his signature modern Italian fare at the Beard House. His main course was a grilled rack of lamb, and in the clip below he discusses the accompanying peach panzanella.

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Reel Food: Bill Dorrler's Peach Panzanella

New Jersey chef Bill Dorrler crossed the Hudson last week to cook his signature modern Italian fare at the Beard House. His main course was a grilled rack of lamb, and in the clip below he discusses the accompanying peach panzanella.

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Recipe: Roasted Colorado Rack of Lamb with Spring Pea Sauté and Pea Emulsion

Kelly Liken's lamb

The various greens of spring—peas, mint, and fava beans—are now coloring every corner of farmers' markets nationwide; this recipe for roasted Colorado rack of lamb unifies them in a bright, elegant emulsion. It comes from Kelly Liken of Restaurant Liken in Vail, CO.

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