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  1. Jean-georges Vongerichten Recipes - Yahoo Recipe Search

    Jean-Georges's Ginger Fried Rice
    Food52
    Jean-George Vongerichten brings us a world-brightening ginger fried rice recipe you could have for dinner right now -- not tomorrow -- if you really wanted.
    Garlic Soup with Sautéed Scallops
    Food and Wine
    At NYC's Jean Georges, this light and deliciously garlicky soup is served with frog's legs. To make at home, swap scallops—which are similarly sweet, delicate and meaty—for the frog's legs. Slideshow:  More Recipes by Jean-Georges Vongerichten 
    Seared Scallops with Caper-Raisin Sauce
    Food and Wine
    For his elegant starter, Jean-Georges Vongerichten ingeniously combines raisins, capers and butter as a sauce for sautéed scallops. He seasons the sauce with sherry vinegar, which adds wonderful tartness. Slideshow:  More Recipes from Chef Jean-Georges Vongerichten 
    Foie Gras French Toast
    Food and Wine
    Slideshow: More Recipes by Jean-Georges Vongerichten 
    Golden Corn Cakes
    Food and Wine
    Slideshow: More Recipes from Jean-Georges Vongerichten 
    Asparagus and Grilled Shiitake with Soy Vinaigrette
    Food and Wine
    This early-summer side dish is based on a recipe from Jean-Georges Vongerichten's New York restaurant Perry Street, where the cooks top it with a runny poached egg. At the pig roast, Vongerichten sprinkled the dish with garlicky chive blossoms. More Grilled Vegetable Recipes
    Beef Tenderloin with Aromatic Thai Spices
    Food and Wine
    Jean-Georges Vongerichten loves to cook beef tenderloin sous vide—a restaurant technique that home cooks can easily replicate by simmering the steaks in a resealable plastic freezer bag at a low temperature (a thermometer is essential). More Amazing Steaks More Recipes by Jean-Georges Vongerichten
    Eggplant Ravioli with Gewürztraminer and Bacon
    Food and Wine
    Jean-Georges Vongerichten transforms Gewürztraminer, a fruity white wine, into a light syrup. After swirling it with extra-virgin olive oil, basil and bacon, he drizzles the dressing over eggplant ravioli. It would also be superb on a green salad. More Recipes from Jean-Georges Vongerichten
    Herb-Roasted Pheasants with Endives and Horseradish Puree
    Food and Wine
    Lean pheasant roasted with an herb butter spread under the skin is delicious all by itself, but Jean-Georges Vongerichten makes it even better by serving it with a fiery condiment of pureed fresh horseradish. He places caramelized endives on the plate too, hiding thin slices of apple between the leaves like sweet and tangy petals. More Recipes From Jean-Georges Vongerichten