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Medium
25MIN
Guacamole de Hierbas
The guacamole de hierbas at Alma Fonda Fina is treated as a composed dish rather than a simple dip, built on carefully seasoned avocado and finished with bright herbs, gentle acidity, and crisp nixtamal tostadas for contrast.
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Guacamole de Hierbas
Johnny Curiel
Challenge
1H 10MIN
Venison with savoy cabbage
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Venison with savoy cabbage.
Chef Fredrick Berselius
Medium
1H 30MIN
Mackerel with sungold tomato, mentaiko, and hijiki by Mary Attea
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Mackerel with sungold tomato, mentaiko, and hijiki by Mary Attea.
Chef Mary Attea Headshot
Medium
55MIN
Spaghetti cooked in beet juice with vodka, yuzu, and osetra caviar 
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Spaghetti cooked in beet juice with vodka, yuzu, and osetra caviar.
Michael Tusk Credit Gary He
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Medium
1H 0MIN
Mom Duke’s shrimp by Kwame Onwuachi
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Mom Duke's Shrimp
Portrait Kwame_LincolnCenter
Easy
1H 0MIN
Tuna carpaccio
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Tuna carpaccio by Eric Ripert
ERIC RIPERT bio (1) 1
Medium
1H 0MIN
Nathai pirattal
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Nathai pirattal by Vijay Kumar.
vijay kumar portrait
Easy
20MIN
Fall vegetable poriyal
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Fall vegetable poriyal by Vijay Kumar.
vijay kumar portrait
Medium
55MIN
Golden tilefish by Daniel Garwood
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Golden tilefish by Daniel Garwood.
Chef Daniel Garwood
Medium
4H 0MIN
Cider-glazed pork chops with parsley salad
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Four Horsemen pork chop
Chef Nick Curtola
Medium
4H 30MIN
Suzuki ratatouille nigiri
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Suzuki ratatouille nigiri at Moddy Tongue Sushi NYC.
Hirmoi Iwakiri chef
Easy
40MIN
Jangajji ramps
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Jangajji ramps at Nudibranch.
Kiki Aranita
Medium
72H 0MIN
Beef short rib, braised with burnt onion jus
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Beef short rib at Bar Esmé.
Chef Jenner Tomaska
Medium
1H 25MIN
Summer corn velouté
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l'abeille Summer Corn Velouté
Chef Mitsunobu Nagae
Medium
1H 40MIN
Roasted sweet potato crème brulee
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Kin Gin's roasted sweet potato crème brûlée
Chef Anthony Inn
Easy
30MIN
Fettuccine with morels and country ham
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Fettuccine with morels and country ham.

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