Geoffrey Zakarian

Infusing oil in my 9x13 cast iron for this focaccia bread! See recipe below and shop this cast iron on @Amazon classic extra virgin olive oil 2 tablespoons chopped fresh Herbs (rosemary, thyme, oregano) 6-7 small garlic cloves, finely chopped sea salt Heat oil with herbs in cast iron until infused and drizzle over warm bread

A spectacular new hidden spot by genius chef Rocco dispirito at the new kimpton hotel at rock center. Standouts among many, include meatballs. A devour worthy Terrific ribeye and a delicious shellfish platter. So fortunate to have this remarkable chef back at it in midtown!! @roccodispirito

Tuna Crudo with Pine Nuts, Sweet Peppers, Miso and Lime! If you can get your hands on some fresh yellowfin tuna... grab it. This recipe is so simple and is guaranteed to WOW your guests as their first course. See recipe below Full Recipe: Ingredients: 10 ea Yellowfin Tuna slices, 1" x2" thick 1 ea red bell pepper, roasted and skin removed 1 ea yellow bell pepper, roasted and skin removed 1 ea lime zest and juice ½ tsp white miso 5 tbsp high quality extra virgin olive oil 3 tbsp finely diced chives 10 ea leaves of micro cilantro 1 tbsp pine nuts, toasted Extra virgin olive oil, to garnish Sea salt, to garnish Method: 1. Lay out the tuna slices on a sheet or parchment paper on a sheet tray. 2. Combine lime zest and juice, white miso and chives, stream in about 5 tbsp EVOO to create an emulsified vinaigrette. 3. Finely dice the roasted peppers and toss in the miso-lime dressing. 4. Top each piece of tuna with the roasted pepper mixture, Garnish with pine nuts, micro cilantro and more EVOO. Season with sea salt and serve.

Salmon Romesco - easy and full of flavor. Recipe below ⬇️ GRILLED SALMON WITH ALMOND TARRAGON ROMESCO Pairing romesco with grilled salmon is a solid match because the nuttiness of the romesco holds up well to the char on the fish. ROMESCO ½ cup whole almonds, toasted ½ cup fresh basil leaves ½ cup fresh tarragon leaves ½ cup piquillo peppers, drained well l garlic clove ¼ cup sherry vinegar 2 tablespoons extra-virgin olive oil Kosher salt SALMON 4 skin-on center-cut salmon fillets (each about 6 ounces) Canola oil Kosher salt and freshly ground black pepper To make the romesco: In a food processor, combine the almonds, basil, tarragon, piquillos, and garlic. Pulse to make a chunky paste. In a spouted measuring cup, mix together the vinegar and oil, and with the processor running pour it in to make a thick, chunky sauce. Add 1 tablespoon or so of water to adjust the consistency, if necessary. Season with salt to taste. To make the salmon: Heat a grill pan over high heat. Brush the grill pan and salmon with oil. Season the salmon with salt and pepper. Grill, skin side down, until the skin is crispy, and then flip and grill until the salmon is just cooked through, about 4 minutes per side. Serve the salmon with a dollop of romesco on top.

Egg Tostada with Cucumber Avocado Salsa See recipe below Ingredients: ¾ cup diced Persian cucumbers 1 large avocado ¼ cup red onion, small diced 3 tbsp extra virgin olive oil ½ cup minced parsley leaves ¼ cup minced dill leaves, plus more for garnish 1 lemon, juiced ½ cup feta cheese, crumbled 2 radishes, sliced thin 2 tablespoons canola oil 4 gluten-free corn tortillas 1 tbsp butter 6 eggs Kosher salt, to taste Fresh black pepper, to taste Instructions: In a medium-sized mixing bowl, combine the cucumber, avocado, onion, parsley, dill, olive oil and lemon juice. Season with salt and pepper to taste. Set aside. In your 8-inch pan, heat 2 tablespoons of canola oil over a medium-high flame. Fry the tortillas until crispy, turning once. This will take around 1 minute per side. Drain the tortillas on paper towels. Season with salt on both sides right when they come out of the pan and are still hot In a medium bowl, crack the eggs and season with salt and pepper. Add about a tablespoon of water and whisk to combine thoroughly. Get rid of any excess oil, and in the same pan, heat the butter over a medium flame, and add the eggs. Scramble, stirring often, for about 4 minutes, or until cooked soft. Divide the eggs by placing them on the tortillas. Divide the cucumber-avocado salsa on top of the eggs, followed by the radishes, feta, and dill sprigs to garnish.

Linguine with Clams! Pro tip: never over crowd the pan when cooking with shellfish. One layer of small clams at a time! This is a great easy recipe that is sure to impress your guests. **not shown in video was me adding shallots in after garlic** See ingredients below 2 pounds small clams, such as manila clams Kosher salt 1 pound dried linguine 1/4 cup extra-virgin olive oil, plus additional for drizzling 3 cloves garlic, thinly sliced 2 shallots, minced 1 to 2 large anchovy fillets in olive oil, drained and chopped 1/2 teaspoon crushed red pepper flakes 1/2 cup chopped fresh parsley 1 cup dry white wine

Enjoying a Brownie Tart on this beautiful Sunday! Recipe from #TheFamilyThatCooksTogether listed below 1 cup hazelnuts, lightly toasted 1/2 cup plus 1 tablespoon unsweetened cocoa powder 1/2 teaspoon kosher salt 11/2 cups sugar, divided 1/2 pound (2 sticks) unsalted butter 1 cup bittersweet chocolate chips 3 large eggs 1 tablespoon instant coffee dissolved in 1 tablespoon of hot water 11/2 pints raspberries Pre-heat the oven to 325 degrees F. Spray a fluted 9-inch tart pan with removable bottom with non-stick cooking spray. In a food processor add hazelnuts, unsweetened cocoa powder, salt and 1/4 cup of sugar and pulse until finely ground. Set aside. In a medium saucepan, melt unsalted butter over medium heat, then cook swirling the pan occasionally, until nutty-smelling and deep golden in color, about 5 minutes. Remove from heat and add the bittersweet chocolate chips. Let stand until melted, about 2 minutes. Whisk the butter and chocolate until smooth, scraping up any browned butter solids from the bottom of the pan. Let cool slightly. In a mixing bowl fitted with the whisk attachment, beat the eggs with the remaining 11/4 cups of sugar and coffee mixture on medium speed, about 5 minutes. With mixer on low, add the chocolate-butter mixture, followed by the cocoa-hazelnut mixture. With a spatula scrape batter into prepared pan and bake for about 35 minutes, or until the top is glossy and a toothpick inserted in the center comes out with a few moist crumbs. Let cool until slightly warm. Remove the outer ring from the tart pan. In the center of the tart, place the raspberries in a circle or in the shape of a heart. Garnish with sifted powdered sugar. Serve with ice cream.

Hangin with the man and his Cadillac @GuyFieri

Throwback to this Gingered Coleslaw with Golden Raisins recipe. The perfect side! Recipe below: 1 head cabbage, shredded 1 carrot, julienned 3 T mayonnaise 1 T minced ginger 1/4 cup golden raisins 1 T sherry vinegar Sugar Salt/Pepper

Follow these simple rules to open champagne the proper way! Make sure your champagne is in the fridge standing for 24hrs prior to serving and then move to an ice bath one hour before (half water, half ice). Dry the bottle while always keeping thumb on cork, always point away from yourself and others! Twist the bottle.. NOT the cork. Keep pressure on cork and gently let the smallest fiz noise, you should never hear a pop! Don't kill all your bubbles. All you should see is the smoke of success exiting the champagne! Cheers! 🍾

Full recipe: 2 gallons homeade stock chicken or beef or both chilled. One onion One carrot One small bunch parsley 10 Egg whites Two pounds of ground grass fed beef Salt and pepper One tbsp of white miso Puree everything in a food processor until well combined and very emulsified until the texture is a very runny wet mixture. Set aside Place cold stock in a tall stock pot and set on top of the stove on high. Immediately while still cold whisk in the wet Meat egg white mixture with a large whisk. Turn heat on and continue whisking every two minutes or so while the stock is starting to get hot. It will look like a wet hot mess, don't worry it's exactly what it should look like. As it begins to get to the simmer stop whisking at this point. If you have a thermometer that would be around 125 degrees. Now it's time to let the albumen and protein coagulate and in turn clarify the stock. Make sure it is only on the lowest and gentlest simmer. As it gets to the simmer the wet mess will turn into a dense crust and like magic the broth will begin to pile tru the top. When this happens gently poke a two or three inch hole in the top of the raft and you'll allow the broth to freely simmer . Keep it low and slow for about an hour. Be patient. When finished. Do not move the pot. Let it sit for ten minutes or so and settle. Then wet a rag and place over a strainer and bowl. Gently ladle into the strainer like in the video. Serve be dry warm. Not hot. Bon appetit. Chill and freeze the rest! It's the best health food around!

Pesto Genovese Recipe Ingredients: 6 cups fresh basil leaves, loosely packed 1/3 cup pine nuts 1 large clove garlic or 2 small cloves 1½ - ¾ cup extra virgin olive oil 1/3 cup ground (not shredded) Parmesan cheese ½ teaspoon salt, plus more to taste Preparation: 1. Prepare an ice bath in a large bowl, set aside. Fill a medium pot with water and heat to a simmer over medium-high heat. Blanch basil for only 5 seconds, then immediately transfer basil to the ice bath to stop the cooking and lock in the bright green color. 2. Transfer basil to a towel-lined bowl and ring out all excess water. In a food processor, add basil, pine nuts and garlic. Process for about 10 seconds. Then, with the food processor running, stream in olive oil until combined. Transfer pesto to a large bowl and fold in cheese and salt. Taste for more salt if needed. Use immediately or store in an air- tight container in the fridge with a layer of olive oil over the top.

I’ll be in San Juan this April 23–26 for the Puerto Rico Wine & Food Festival presented by @CTPuertoRico 🇵🇷 Looking forward to cooking alongside an amazing lineup and celebrating the flavors, energy, and culture of Puerto Rico. Get your tickets at wineandfoodpr.com

Perfectly #PoachedEggs 🥚 Simply salt your water, add a splash of red wine vinegar, swirl and drop them in! Then, set your timer for 3 minutes!

Charred #Chicken with Caramelized Lemon and Sesame

Charred #Chicken with Caramelized Lemon and Sesame Ingredients (serves 4): 5 ounces lemon juice (from about 5 lemons) 1 tsp coriander seeds 1 cinnamon stick 1 chile de arbol (dried red chile) ¼ cup white wine vinegar 1 garlic clove ½ teaspoon smoked paprika ½ cup honey 3 lbs. chicken thighs 2 tsp white sesame seeds, toasted Kosher salt Fresh cracked black pepper Directions: - Preheat an oven to 425°F and place the chicken on a half-sheet tray with a rack. Season with salt and pepper. - In a small saucepan, combine the lemon juice, coriander, cinnamon, chill, smoked paprika, vinegar, and garlic clove. Reduce the mixture by ¾ until it thickens. Strain the mixture and stir in the honey. Place in the fridge to cool slightly. - Bake chicken at 425°F for 40 minutes. Turn up the oven to 475°F. Brush the chicken with glaze using a brush. Return to oven for 5 minutes. - Repeat this step 3 times; the chicken will be caramelized and nicely charred. Sprinkle with sesame seeds and serve.

Happy Easter 🌷

Smoked Salmon Eggs Benedict with Caviar Sauce Maltaise Ingredients: Juice and zest of 1 orange (about 1/4 cup juice) 5 black peppercorns 2 tablespoons plus 1 teaspoon white wine vinegar 4 large egg yolks plus 4 large whole eggs, cracked into a bowl Kosher salt and freshly ground black pepper 11/2 cups clarified butter 4 English muffins, split and toasted 2 avocados, sliced 8 slices smoked salmon (about 1 ounce each) Pickled Red Onions, recipe follows 1/2 cup fresh dill, picked 2 ounces American sturgeon caviar Pickled Red Onions: 2 cups white wine vinegar 1/2 cup sugar 1 tablespoon kosher salt 1 tablespoon pickling spice 1 red onion, sliced 1/4-inch thick

Fried Brussels Sprouts with Creamy Mustard and Cider Dressing Recipe 👇 2/3 cup creme fraiche 1/3 cup whole-grain mustard 2 tablespoons cider vinegar 1 tablespoon honey Kosher salt and freshly cracked black pepper 1/2 cup canola oil 4 cups sliced Brussels sprouts (quartered or cut into sixths, depending on size)