Biting into a fresh fig in Sicily, the author found herself mumbling a shehecheyanu — and was inspired to create this refreshing dessert.
The Carnegie Deli heiress and her “shyster of smoked meat” hubby have agreed to shlep to Splitsville.
Ivan Orkin’s dashi-braised brisket is served with a Tokyo-style teriyaki sauce, scallions and an apple-ginger-honey chutney.
This salmon is soft and tender, unctuously rich on the inside — like “buttaah ”— and the outside is a little bit sweet and a little bit salty and a whole lotta delicious. The tea gives it a gentle but noticeable taste that makes a little bit of cooking and a whole lot of waiting all worthwhile. If you have a smoker, by all means use it, but you can also make your grill into a smoker by following the simple instructions below.