The Secret Ingredient

Beginner recipes

Don Angie's recipe: Garlic-stuffed Flatbread
This garlic-stuffed flatbread comes from NYC-based Italian-American joint Don Angie. It’s made with garlic oil, american grana cheese, creamy stracchino…
 • chef Harrison
Il Buco's recipe: Little Gem with Tarragon Vinaigrette & Anchovy Breadcrumb Salad
my favorite salad in all of NYC
 • chef Harrison
Rustic Canyon's recipe: Olives marinated with Garlic, Fennel, and Orange
these marinated olives come from Jeremy Fox, former chef at California cuisine restaurant Rustic Canyon
 • chef Harrison
Ci Siamo's recipe: Moveable Feast cocktail
an agave sour with subtle fruit, heat, and punchy vegetal notes
 • chef Harrison
Gjelina's recipe: Arugula & Radicchio Salad with crispy Shallots & Shallot Oil-Sherry Vinaigrette
shallot oil is your new favorite salad dressing
 • chef Harrison
Il Buco's recipe: Prawns with Fiori Di Sale
exquisite tapa bursting with Mediterranean flavor
 • chef Harrison
Rustic Canyon's recipe: Violette de Bordeaux Figs with Calabrian Chili Oil & Cured Lardo
sumptuous finger food for your next social gathering
 • chef Harrison
Lilia's recipe: dubiously delicious "Italian Job" Gelato
foil a Mafia Mobster's nefarious plottings with one scoop
 • chef Harrison
Misipasta's recipe: Grilled Baby Artichoke Sandwich
with Calabrian chiles and sharp provolone on a sesame roll
 • chef Harrison
Misipasta's recipe: Arugula, Date & Sicilian Almond Salad
Shockingly simple yet addictive
 • chef Harrison
Bestia's recipe: caramelized Fuyu Persimmon with Roasted Chestnuts & whipped Ricotta
For this winter dessert, fuyu persimmon is caramelized in brown butter, then adorned with dollops of whipped ricotta and roasted chestnut shavings
 • chef Harrison
Misi's recipe: oozing slow roasted Sungold Tomatoes drizzled with Hot Honey
the flavor of summer in your mouth
 • chef Harrison
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