One day, months ago, after Ben and I were watching a show on the Food Network about fried foods, Ben had asked me to recreate the beer battered onion rings that were
This version subs in mushrooms for the traditional beef without losing a lick of flavor. So savory and juicy after a good simmer, mushrooms are a natural for this dish.
Marc Meyer prepares spectacular egg dishes for brunch at Five Points, but he himself likes to eat eggs for dinner after a long night of cooking at the restaurant. His frittata is filled with chanterelle mushrooms, tarragon and runny Fontina cheese.