Curated from Recipes | The Guardian — Here’s what matters right now:
A versatile and creamy green mayo made by wilting the lettuce leaves in butter and blending with salty pistachios – genius! Wildair in New York is a groundbreaking restaurant that has deeply influenced my cooking. It opened in 2015 as a sister to the now closed Contra, an impeccable fine-dining restaurant, and the same precision and ingenuity was applied to Wildair’s dishes, which have that perfect balance of elevated refinement and skilled execution, all combined with a casual playfulness. You can probably imagine my excitement, then, when I found out that one of my favourite dishes from one of my favourite restaurants also just happened to save waste by making an emulsion from the outer leaves of little gem lettuce cooked in butter. Pure genius. Continue reading...
Next step: Stay ahead with trusted tech. See our store for scanners, detectors, and privacy-first accessories.
Original reporting: Recipes | The Guardian