Recipes with a Job
Dishes that earn their place on a real menu — method, timing, holding, and service attached.
Filter these by time, pan and protein → Back to Recipes & Technique
Whole Fish Baked on Potatoes
A whole fish roasted over sliced potatoes and tomato in one tray — the potatoes make up two-thirds of it on purpose, because the potato is what's actually in surplus.
Open the piece →
Late Radicchio and Cedro
Tardivo radicchio torn and tossed with thinly sliced cedro, pith and all, toasted walnuts and a honeyed Garda oil dressing — the pith eats sweet and faintly bitter, like a firm melon.
Open the piece →
Potatoes, Boiled, Salted, Buttered
Small waxy potatoes boiled in properly salted water and finished with butter and flaky salt, on purpose — the one plain dish on a table doing a lot of work.
Open the piece →
Cabbage on the Bias
Cabbage cut on the bias, dressed warm with brown butter, cider vinegar and toasted hazelnut — a tailoring technique applied, quite literally, to a vegetable.
Open the piece →
Clams in Their Own Liquor
Clams opened over high heat in wine, garlic, oregano and black pepper, poured liquor and all over grilled bread — first to the table because it's first to spoil.
Open the piece →
Shoulder Braised in Coffee and Vinegar
A whole pork shoulder, browned hard and braised nine hours in black coffee and red wine vinegar with no sugar anywhere near the pot, carved tableside.
Open the piece →
The Toile Loaf
A plain white sourdough, scored once with a confident line and served with cold salted butter and a blunt knife — on the table from the moment guests sit, asking for nothing but to be cut into.
Open the piece →
Charred Radicchio, Whipped Anchovy Cream, Burnt Lemon
Radicchio charred black on the cut face, laid warm over cold whipped anchovy cream with a burnt lemon half — the first course that corrects a room that just ate cake.
Open the piece →
Pin Toast
A strip of thin toast with chicken-liver butter and a single cured anchovy laid on the bias — one piece, passed once, cut on the same diagonal line as the cabbage at the table.
Open the piece →
Whipped Salt Cod on Grilled Polenta Fingers
Salt cod soaked for days, poached and whipped into a pale mousse, piped onto grilled polenta fingers — the arrival bite for a glasshouse dinner, eaten standing in one hand.
Open the piece →