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Articles by Stuart Brioza
Roasted Broccoli Takes a Decadent Dip in Cheesy Fondue
Credit: Food & Wine / Photo by Fred Hardy II / Prop Stylisng by Christina Daley / Food Styling by Julian Hensarling Total Time: 30 mins Yield: 2 large servings Roasting the broccoli intensifies its sweetness and adds crisp edges. The quick, creamy Fontina fondue transforms what could be a humble vegetable side into a fun, dip-friendly dish. Both broccoli and croutons roast on a single sheet pan, simplifying prep and cleanup.
Embracing Sustainable Travel and Wellness: A Path to Conscious Exploration
In recent years, the world has witnessed a remarkable shift in the way people approach travel. With a growing concern for the environment and personal well-being, the concept of sustainable travel and wellness has emerged as a transformative trend in the tourism industry. This column explores the importance of this emerging trend and highlights how tourists and families can adopt responsible behavior to make a positive impact while enjoying their journeys.
Glazed Pork Ribs with Scallions & Togarashi
Season the pork ribs liberally with salt and pepper on all sides. Place 1 slab on the parchment paper top side down and lay the thinly sliced lemons, garlic & rosemary on the curved side & lay the other slab of ribs on top. Wrap in the parchment and then wrap in the foil well to seal. Make sure when wrapping that the seam side is on top. The ribs will cook & steam in their own juices and the whole point of this is to reserve all of the juices for the glaze.
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.
At The Anchovy Bar in San Francisco’s Fillmore district, the tiny, salty eponymous fish is the star of the menu. During the season, which takes place from May to October in the Bay Area, chef Stuart Brioza cures his own mere moments after they’ve been delivered to the piers. But when fresh anchovies aren’t on hand, he chooses high-quality varieties cured in Spain or Italy, like Delfino Battista.
Anchovy Toasts with Fresh Tomato Vinaigrette
The Anchovy Bar, sister restaurant to State Bird Provisions in San Francisco, celebrates the tiny, humble fish in a host of ways, including this made-to-share snack board of quality Spanish anchovy fillets, ripe heirloom tomatoes, and fresh Japanese cucumbers. "The build-your-own aspect of this dish makes the simplicity work so well," says co-owner Nicole Krasinski, who opened the restaurant with her husband, Stuart Brioza, a 2003 Food & Wine Best New Chef.
Yuba All'Amatriciana Recipe
make the tomato sauce: 1 pound sweet-tart heirloom tomatoes (such as brandywine or purple cherokee),halved 1 tablespoon extra virgin olive oil 1 tablespoon sherry vinegar 1 teaspoon kosher salt 5 turns freshly ground black pepper to finish: 8 ounces yuba (preferably Hodo Soy brand), sheets unfolded and sliced into 6 by 1/2-inch strips 2 ounces thinly sliced guanciale, cut into 1-inch pieces 3 tablespoons unsalted butter, cut into 3 pieces 1 medium garlic clove, thinly sliced 4 ounces fresh...
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.
Clam Kimchi Stew with Pork Belly and Tofu
Cut the pork belly across the grain into 1/2-inch thick slices, then cut the slices into 1 1/2-inch pieces. Warm the 1 teaspoon butter in a medium sauté pan over medium heat until it melts and froths. Add the pork belly and cook, flipping occasionally, until the pieces are golden brown on both sides, 5 to 7 minutes. Transfer the pork belly to the prepared plate, leaving the fat in the pan, and season the pork with the salt. Set aside.
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli Recipe
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch.
Black Butter-Balsamic Figs with Basil and Fontina Fondue Recipe
Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection.
Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli Recipe
This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions.
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.
Sweet Corn Pancakes with Mt. Tam Cheese Recipe
In a large saucepan of salted boiling water, cook the corn until crisp-tender, 3 to 5 minutes. Transfer to a plate and let cool completely, then cut the kernels off the cobs. In a large bowl, beat the egg with the water. Sift the flour, salt and baking powder over the egg and whisk until a batter forms. Stir in the corn kernels and scallions. In a large nonstick skillet, heat the 1/4 cup of canola oil until shimmering.
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