Orecchiette with Jumbo Lump Crab, Jalapeño, Corn, and Fennel
“Compared to New York City, palates are not as immediately adventurous here; it can be hard to sell certain dishes. Diners have to trust you first. But if word gets out, before you know it you’re feeding them things they’ve never tried before, and they love it.”
Grilled Pizza with Ricotta, Pancetta, and Arugula
An hour before grilling, remove dough from refrigerator. Lightly coat each round with olive oil and place on a rimmed baking sheet.
Charred Spring Onion Pizza
To char the spring onions on the grill or on the stovetop, brush with oil and season. Leave them over heat until they darken, turn them over, and keep it up. There’s no need to evenly cook them—imperfections make the pizza look good, while charred bits add [...]
Brussels Sprout Pizza
Brussels Sprouts don’t scream Super Bowl, but this pizza is a crowd pleaser at chef Moffett’s restaurant, Stagioni.
Heat a large skillet over medium-low heat. Add olive oil and pancetta and cook until all fat is rendered from meat, approximately 5 minutes. Add corn to skillet and increase heat to high. Continue to sauté until corn begins to brown. Add yellow onion, red bell pepper, [...]
Pickled Shrimp and Vegetables with Crispy Hog Jowl and Yuzu-Sriracha Sauce
Place shrimp in deep casserole or baking dish. Combine next 6 ingredients in a medium pot. Bring to a boil and then reduce to a simmer. Cover and let simmer about 10 minutes, allowing kaffir lime leaves and ginger flavors to infuse.