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Articles by Nicole Krasinski
Mission Vegan: Wildly Delicious Food for Everyone
Danny Bowien with J.J. Goode. Ecco, $39.99 (256p) ISBN 978-0-06-301298-1 Bowien (The Mission Chinese Food Cookbook), cofounder of New York and San Francisco’s Mission Chinese restaurants, combines Korean influences and his own flair for the dramatic in this innovative collection of vegan delights.
Blueberry Meringue Tarts
© Dana Gallagher Pastry chef Nicole Krasinski's buttery, flaky cookies are perfect for sandwiching a juicy compote of plump blueberries, topped with a light, silk meringue. Krasinski developed this simple dessert for her mother, who adores these flavors. When she put it on the menu at San Francisco's Rubicon, customers swooned over the combination as well; it's the best-selling dessert during the summer.
Apple Granita with Crème Fraîche Tapioca
This recipe starts with the funny act of putting whole apples in the freezer and ends with one of the most electric desserts you’ve ever had. In the middle, when you rip the thawed apples in half with your bare hands, you get to feel like a bodybuilder on Muscle Beach or a very strong raccoon.
Duck Liver Mousse With Warm Duck Fat Financiers
State Bird Provisions is one of San Francisco’s culinary crown jewels. Michelin-starred chefs Stuart Brioza and Nicole Krasinski continually wow their guests with menus that borrow from a wide world of techniques, ingredients and presentations, and create some of the most innovative and delicious plates in the country. This duck liver mousse on warm duck fat infused savory pastry will have people reaching for their phones.
Make State Bird Provisions' Roasted Bone Marrow
State Bird Provisions is one of San Francisco’s culinary crown jewels. Michelin-starred chefs Stuart Brioza and Nicole Krasinski continually wow their guests with menus that borrow from a wide world of techniques, ingredients and presentations, and create some of the most innovative and delicious plates in the country. Procure some good crusty bread and learn how to make State Bird Provisions’ roasted bone marrow.
The New Cookbooks We're Most Excited About This Fall
Fall cookbook season is the home cook's Super Bowl. In autumn many publishers release the best cookbooks of the year in preparation for the holiday season, and 2017 is no exception. This fall we can look forward to gems like Smitten Kitchen's cookbook centered around unfussy but delicious dinner recipes, New York Times food editor Melissa Clark's recipes for the Instant Pot, and many more. Here's a look into the cookbooks we're most excited about this fall.
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