Cook
Tilar Mazzeo Pours a French 75
COOK-May 2010
By Annemarie Ahearn | Styling + Photography by Stacey Cramp
This Prohibition-era cocktail hits with remarkable precision. Like a Tom Collins that packs a punch. A little gin and lemon topped off with Champagne.
Grilled Maine Shrimp
COOK-April 2010
By Annemarie Ahearn | Styling + Photography by Stacey Cramp
In the early spring, one of the few prized ingredients in Maine hails from the icy Atlantic Ocean. Maine shrimp—small, sweet, and succulent—are plentiful, and plenty cheap too.
David Chang cooks Maine Jonah crab claws
COOK-March 2010
By Joe Ricchio | Photographs by Stacey Cramp
Yuzu-flavored mayonnaise goes a long way, especially when you’re cooking for three dozen liquored-up party-goers at 11 p.m.
Stephen Benenson Braises Short Ribs
COOK-Nov/Dec 2009
Written + Photographed by Maria Alexandra Vettese
Tender meat with a rich sauce and gremolata make this dish ideal for cozying up on cold winter days.
Brien Davis bakes apples
Simple, baked apples are as good as it gets. When the apples are meltingly ready, drench the dish with heavy cream and maple syrup, and serve right away. Soft and comforting, but still just apples.
COOK-October 2009
Written + Photographed by Jonathan Levitt
It’s raining. Brien Davis heads out to the orchard with Sky, his old white mutt. He bites into a Paula Red apple. It’s green with a light reddish blush and crisp, juicy flesh. At least it is today. “These are perfect now,” Davis says, “but they won’t keep.”
