A California native, Chef Justin Smillie brings his West Coast sensibility to Upland in New York City.After getting his start as a dishwasher in his teenage years, Smillie cut his teeth at some of the most prestigious institutions in the country, from Mercer Kitchen and Gramercy Tavern to Barbuto under Jonathan Waxman. In 2011, he joined the team at Il Buco Alimentari e Vineria as Executive Chef, where he became known for his bold, seasonal take on Italian cooking—not to mention his legendary short ribs for two. Now at Park Avenue hotspot Upland, Chef Smillie plays fast and loose with dishes from around the world. There’s the yuzu kosho duck fat fries, the beef tartare with anchovy powder, the five-lettuce Caesar salad—and most importantly, you never know where he’ll take you next. Justin's Restaurant:Upland (New York, NY)Justin's Book:Slow Fires: Mastering New Ways to Braise, Roast, and Grill (2015)
If you're throwing a cocktail party for you engagement, Rachael's got just the menu! Ham and cheese mini frittatas; crab salad bites on endive; baby lamb chops with artichoke and tarragon dip.
One weekend, two easy elegant light lunches. On the menu, lunch number one, warm duck salad followed by blueberry crumb cake. Then the following day, saffron butternut squash and chocolate sorbet.
Pat and Gina are trying something new : a Savory BBQ Pie with their friend from Dangerous Pies, Rodney Henry! Plus a recipe for Basil and Tomato Green Beans and a Wild Rice Salad.
Rachael has created a quick and easy meal that smells so good, your neighbors will be wondering what's for dinner. Menu includes: Chicken and Mushroom Goulash with Gnocchi; Beet Salad with Walnuts.