New recipes

Espresso-Braised Short Ribs

Espresso-Braised Short Ribs

Clement at The Peninsula Hotel in New York City is serving up a decadent Espresso-Braised Short Rib recipe

Clement at The Peninsula Hotel in New York City is serving up a decadent Espresso-Braised Short Rib recipe that would be perfect to make for your loved one this Valentine’s Day.

You can stop by the restaurant on Valentine’s Day or make this for your significant other right at home.

If you decide to go out, decadent flavors abound at Clement where a delicious, five-course menu will be served on Valentine's Day. Lovebirds will choose from a selection of warming winter dishes such as Hudson Valley Foie Gras Terrine with berries and pickled beet, and Seared Halibut with lobster ragout, lobster caviar, and fennel poached in saffron, before indulging in an over-the-top Warm Chocolate Molten Cake and petit fours. Wine pairings are also available.

Date: 13 and 14 February 2016
Time: 5:30 pm to 10:00 pm
Price: USD $165 per person or USD $310 per person with wine pairings

For more information on Clement’s Valentine’s Day menu, click here.

Ingredients

  • Olive oil
  • 2 Pounds short ribs
  • 1 carrot, chopped
  • 1 onion, chopped
  • shallots, chopped
  • 2 tomatoes, chopped
  • 1 Tablespoon tomato paste
  • 1 Tablespoon flour
  • 1 bottle red wine
  • Black peppercorns
  • Thyme
  • 1 piece yellow carrot, cut into small squares
  • 1 piece regular carrot, cut into small squares
  • 1 piece purple yam, cut into small squares
  • 1 piece celery root, cut into small squares
  • Butter
  • 3 pieces parsnips
  • Mixture of one cup of water and one cup of milk, for parsnip
  • 1 Ounce black truffle
  • 1 box micro greens

A Fancy Twist on Super Bowl Food

Let chefs Daniel Boulud, Alex Guarnaschelli, Marc Murphy, Geoffrey Zakarian, and more elevate your Super Bowl festivities with these show-stopping recipes.

"I always love one dish that break all the norms. Caviar at a Super Bowl party? Since when? Since now! This dish is simple and elegant and can be made with paddlefish or salmon roe all the same." &mdashChef Alex Guarnaschelli

Ingredients

1 cup heavy cream
1 cup sour cream
Kosher salt and black pepper
A few grates of zest and juice of ½ to 1 lemon
4 ounces dried angel hair pasta
1½ to 2 ounces American caviar or trout roe
1 small bunch chives, minced

Instructions

1. Make the sauce: In a large skillet, whisk together the heavy cream and sour cream. Season with salt and pepper. Simmer the cream mixture over medium heat to reduce it, whisking until it thickens and all of the sour cream melts, 2 to 3 minutes. Add the lemon zest and some lemon juice. Taste for seasoning. At this point, the sauce should be thick enough to coat the pasta.

2. Cook the pasta: In a large pot, bring 6 quarts water to a rolling boil. Add 2 tablespoons salt and bring the water back up to a boil. Add the pasta to the pot and cook until al dente, stirring occasionally to make sure it doesn't clump or stick to the bottom as it cooks, for about 2 minutes. Drain the pasta in a colander, reserving ½ cup of the cooking liquid.

3. Add the pasta to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to rest in the sauce for 2 minutes, tossing to coat from time to time. If the sauce is too thin, simmer over low heat for 2 additional minutes. If it is too thick, simply thin it out with some of the reserved pasta water. Taste for seasoning. Add more salt or lemon if needed.

4. Serve the pasta: Spoon a small amount of caviar in the center of 4 serving bowls. Use a fork to twirl the pasta and make a large forkful. Use your index finger to gently coax the pasta off the fork and on top of the caviar in the plate. Ideally, the pasta should hide the caviar. Spoon any leftover sauce over the pasta. Repeat with the remaining plates. Note: The sauce thickens quickly so keep it loose with a little pasta water, if needed, as you plate. Sprinkle with the chives, a touch more grated lemon zest, and serve immediately.

"The lamb flatbread is the perfect party appetizer &mdash it's easily shared and can be eaten with your fingers, so clean up is that much easier."&mdashChef Marc Murphy

Ingredients

1 pound of pizza dough (find it in the refrigerated section or ask local pizza place)

1 ½ tablespoons of olive oil, divided (to keep the dough from sticking to the bowl and stretching surface)

2 teaspoons sherry vinegar

2 teaspoons ground coriander

2 teaspoons ground turmeric

1 teaspoon ground cinnamon

1 teaspoon cayenne pepper

3 tablespoons tomato paste

1 small Spanish onion (finely minced)

Freshly ground black pepper

Tzatziki sauce (recipe to follow)

Instructions

About 60-90 minutes ahead of time, take the dough out of the fridge. Oil a large bowl with ½ a tablespoon of olive oil. Open the bag, pull out the dough and place it in the bowl. Pour another ½ tablespoon of olive oil in your hands, pick up the dough and rub it all over the surface. If there are any air pockets, push the dough until they pop. Once it's thoroughly oiled, place it back in the bowl and cover with a warm wet dishtowel and set aside.

Heat a large heavy bottom pot, add the canola oil over moderate heat until it shimmers (about 5 minutes), add the ground lamb making sure to pebble the meat (break up into small pieces). Stirring and move continuously to break up all the big pieces left and cooked about 10-15 minutes. At this point it's crucial that the meat gets strained from the pot and discard all the extra oil reserving one tablespoon, set that aside.

After that, return the pot to medium heat, add the onions and sauté softly for about 10 minutes until translucent but have no color. Next add the tomato paste and sauté for a few minutes to help liquefy.

Combine the rest of the ingredients and mix well to incorporate, cover the pot and over low heat cook for an additional 20 minutes. Let cool.

Once the dough has doubled in size removed it from the bowl and split it in half. Take each half, stretch and pull them into an oval shape and place onto a preheated grill.

Brush one side of the dough with oil this is the side you'll lay down on the grill. Lay the dough round on the grill with the olive-oil side down. Brush the top of the dough with a thin layer of olive oil, too. Let the dough cook for about 3 minutes, with the lid off, or 1 to 2 minutes with the lid on. Use tongs to lift up the dough from time to time, checking on how it is doing. You want grill marks on it, but you don't want the dough to get too crispy it should be just set. Flip the dough over, the dough should come up easily and flip without tearing. Once there, spread on a thin layer of lamb mixture. It shouldn't be too heavily loaded, or the pizza won't cook well.

Put the lid on and cook for 3 to 5 minutes. Use your sense of smell if the pizza smells like it's scorching, take the lid off and move the pizza to a cooler part of the grill or turn the heat down. Check the flatbread, the edges should be crisp and well done.

Drag the pizza off with the spatula or tongs. Top with tzatziki and some fresh torn mint.

Tzatziki Sauce Recipe

Ingredients

1 cup Greek whole milk yogurt

1 English cucumber (seeded, grated and drained)

2 cloves garlic (finely minced)

1 teaspoon lemon zest plus 1-tablespoon fresh lemon juice

2 tablespoons chopped fresh dill

Freshly cracked black pepper

Instructions

On a box grater, grate the cucumber on a medium coarse setting. Once done, hang in a strainer over a bowl to remove some of the liquid. This should take about 10-15 minutes.

In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper to taste.


A Fancy Twist on Super Bowl Food

Let chefs Daniel Boulud, Alex Guarnaschelli, Marc Murphy, Geoffrey Zakarian, and more elevate your Super Bowl festivities with these show-stopping recipes.

"I always love one dish that break all the norms. Caviar at a Super Bowl party? Since when? Since now! This dish is simple and elegant and can be made with paddlefish or salmon roe all the same." &mdashChef Alex Guarnaschelli

Ingredients

1 cup heavy cream
1 cup sour cream
Kosher salt and black pepper
A few grates of zest and juice of ½ to 1 lemon
4 ounces dried angel hair pasta
1½ to 2 ounces American caviar or trout roe
1 small bunch chives, minced

Instructions

1. Make the sauce: In a large skillet, whisk together the heavy cream and sour cream. Season with salt and pepper. Simmer the cream mixture over medium heat to reduce it, whisking until it thickens and all of the sour cream melts, 2 to 3 minutes. Add the lemon zest and some lemon juice. Taste for seasoning. At this point, the sauce should be thick enough to coat the pasta.

2. Cook the pasta: In a large pot, bring 6 quarts water to a rolling boil. Add 2 tablespoons salt and bring the water back up to a boil. Add the pasta to the pot and cook until al dente, stirring occasionally to make sure it doesn't clump or stick to the bottom as it cooks, for about 2 minutes. Drain the pasta in a colander, reserving ½ cup of the cooking liquid.

3. Add the pasta to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to rest in the sauce for 2 minutes, tossing to coat from time to time. If the sauce is too thin, simmer over low heat for 2 additional minutes. If it is too thick, simply thin it out with some of the reserved pasta water. Taste for seasoning. Add more salt or lemon if needed.

4. Serve the pasta: Spoon a small amount of caviar in the center of 4 serving bowls. Use a fork to twirl the pasta and make a large forkful. Use your index finger to gently coax the pasta off the fork and on top of the caviar in the plate. Ideally, the pasta should hide the caviar. Spoon any leftover sauce over the pasta. Repeat with the remaining plates. Note: The sauce thickens quickly so keep it loose with a little pasta water, if needed, as you plate. Sprinkle with the chives, a touch more grated lemon zest, and serve immediately.

"The lamb flatbread is the perfect party appetizer &mdash it's easily shared and can be eaten with your fingers, so clean up is that much easier."&mdashChef Marc Murphy

Ingredients

1 pound of pizza dough (find it in the refrigerated section or ask local pizza place)

1 ½ tablespoons of olive oil, divided (to keep the dough from sticking to the bowl and stretching surface)

2 teaspoons sherry vinegar

2 teaspoons ground coriander

2 teaspoons ground turmeric

1 teaspoon ground cinnamon

1 teaspoon cayenne pepper

3 tablespoons tomato paste

1 small Spanish onion (finely minced)

Freshly ground black pepper

Tzatziki sauce (recipe to follow)

Instructions

About 60-90 minutes ahead of time, take the dough out of the fridge. Oil a large bowl with ½ a tablespoon of olive oil. Open the bag, pull out the dough and place it in the bowl. Pour another ½ tablespoon of olive oil in your hands, pick up the dough and rub it all over the surface. If there are any air pockets, push the dough until they pop. Once it's thoroughly oiled, place it back in the bowl and cover with a warm wet dishtowel and set aside.

Heat a large heavy bottom pot, add the canola oil over moderate heat until it shimmers (about 5 minutes), add the ground lamb making sure to pebble the meat (break up into small pieces). Stirring and move continuously to break up all the big pieces left and cooked about 10-15 minutes. At this point it's crucial that the meat gets strained from the pot and discard all the extra oil reserving one tablespoon, set that aside.

After that, return the pot to medium heat, add the onions and sauté softly for about 10 minutes until translucent but have no color. Next add the tomato paste and sauté for a few minutes to help liquefy.

Combine the rest of the ingredients and mix well to incorporate, cover the pot and over low heat cook for an additional 20 minutes. Let cool.

Once the dough has doubled in size removed it from the bowl and split it in half. Take each half, stretch and pull them into an oval shape and place onto a preheated grill.

Brush one side of the dough with oil this is the side you'll lay down on the grill. Lay the dough round on the grill with the olive-oil side down. Brush the top of the dough with a thin layer of olive oil, too. Let the dough cook for about 3 minutes, with the lid off, or 1 to 2 minutes with the lid on. Use tongs to lift up the dough from time to time, checking on how it is doing. You want grill marks on it, but you don't want the dough to get too crispy it should be just set. Flip the dough over, the dough should come up easily and flip without tearing. Once there, spread on a thin layer of lamb mixture. It shouldn't be too heavily loaded, or the pizza won't cook well.

Put the lid on and cook for 3 to 5 minutes. Use your sense of smell if the pizza smells like it's scorching, take the lid off and move the pizza to a cooler part of the grill or turn the heat down. Check the flatbread, the edges should be crisp and well done.

Drag the pizza off with the spatula or tongs. Top with tzatziki and some fresh torn mint.

Tzatziki Sauce Recipe

Ingredients

1 cup Greek whole milk yogurt

1 English cucumber (seeded, grated and drained)

2 cloves garlic (finely minced)

1 teaspoon lemon zest plus 1-tablespoon fresh lemon juice

2 tablespoons chopped fresh dill

Freshly cracked black pepper

Instructions

On a box grater, grate the cucumber on a medium coarse setting. Once done, hang in a strainer over a bowl to remove some of the liquid. This should take about 10-15 minutes.

In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper to taste.


A Fancy Twist on Super Bowl Food

Let chefs Daniel Boulud, Alex Guarnaschelli, Marc Murphy, Geoffrey Zakarian, and more elevate your Super Bowl festivities with these show-stopping recipes.

"I always love one dish that break all the norms. Caviar at a Super Bowl party? Since when? Since now! This dish is simple and elegant and can be made with paddlefish or salmon roe all the same." &mdashChef Alex Guarnaschelli

Ingredients

1 cup heavy cream
1 cup sour cream
Kosher salt and black pepper
A few grates of zest and juice of ½ to 1 lemon
4 ounces dried angel hair pasta
1½ to 2 ounces American caviar or trout roe
1 small bunch chives, minced

Instructions

1. Make the sauce: In a large skillet, whisk together the heavy cream and sour cream. Season with salt and pepper. Simmer the cream mixture over medium heat to reduce it, whisking until it thickens and all of the sour cream melts, 2 to 3 minutes. Add the lemon zest and some lemon juice. Taste for seasoning. At this point, the sauce should be thick enough to coat the pasta.

2. Cook the pasta: In a large pot, bring 6 quarts water to a rolling boil. Add 2 tablespoons salt and bring the water back up to a boil. Add the pasta to the pot and cook until al dente, stirring occasionally to make sure it doesn't clump or stick to the bottom as it cooks, for about 2 minutes. Drain the pasta in a colander, reserving ½ cup of the cooking liquid.

3. Add the pasta to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to rest in the sauce for 2 minutes, tossing to coat from time to time. If the sauce is too thin, simmer over low heat for 2 additional minutes. If it is too thick, simply thin it out with some of the reserved pasta water. Taste for seasoning. Add more salt or lemon if needed.

4. Serve the pasta: Spoon a small amount of caviar in the center of 4 serving bowls. Use a fork to twirl the pasta and make a large forkful. Use your index finger to gently coax the pasta off the fork and on top of the caviar in the plate. Ideally, the pasta should hide the caviar. Spoon any leftover sauce over the pasta. Repeat with the remaining plates. Note: The sauce thickens quickly so keep it loose with a little pasta water, if needed, as you plate. Sprinkle with the chives, a touch more grated lemon zest, and serve immediately.

"The lamb flatbread is the perfect party appetizer &mdash it's easily shared and can be eaten with your fingers, so clean up is that much easier."&mdashChef Marc Murphy

Ingredients

1 pound of pizza dough (find it in the refrigerated section or ask local pizza place)

1 ½ tablespoons of olive oil, divided (to keep the dough from sticking to the bowl and stretching surface)

2 teaspoons sherry vinegar

2 teaspoons ground coriander

2 teaspoons ground turmeric

1 teaspoon ground cinnamon

1 teaspoon cayenne pepper

3 tablespoons tomato paste

1 small Spanish onion (finely minced)

Freshly ground black pepper

Tzatziki sauce (recipe to follow)

Instructions

About 60-90 minutes ahead of time, take the dough out of the fridge. Oil a large bowl with ½ a tablespoon of olive oil. Open the bag, pull out the dough and place it in the bowl. Pour another ½ tablespoon of olive oil in your hands, pick up the dough and rub it all over the surface. If there are any air pockets, push the dough until they pop. Once it's thoroughly oiled, place it back in the bowl and cover with a warm wet dishtowel and set aside.

Heat a large heavy bottom pot, add the canola oil over moderate heat until it shimmers (about 5 minutes), add the ground lamb making sure to pebble the meat (break up into small pieces). Stirring and move continuously to break up all the big pieces left and cooked about 10-15 minutes. At this point it's crucial that the meat gets strained from the pot and discard all the extra oil reserving one tablespoon, set that aside.

After that, return the pot to medium heat, add the onions and sauté softly for about 10 minutes until translucent but have no color. Next add the tomato paste and sauté for a few minutes to help liquefy.

Combine the rest of the ingredients and mix well to incorporate, cover the pot and over low heat cook for an additional 20 minutes. Let cool.

Once the dough has doubled in size removed it from the bowl and split it in half. Take each half, stretch and pull them into an oval shape and place onto a preheated grill.

Brush one side of the dough with oil this is the side you'll lay down on the grill. Lay the dough round on the grill with the olive-oil side down. Brush the top of the dough with a thin layer of olive oil, too. Let the dough cook for about 3 minutes, with the lid off, or 1 to 2 minutes with the lid on. Use tongs to lift up the dough from time to time, checking on how it is doing. You want grill marks on it, but you don't want the dough to get too crispy it should be just set. Flip the dough over, the dough should come up easily and flip without tearing. Once there, spread on a thin layer of lamb mixture. It shouldn't be too heavily loaded, or the pizza won't cook well.

Put the lid on and cook for 3 to 5 minutes. Use your sense of smell if the pizza smells like it's scorching, take the lid off and move the pizza to a cooler part of the grill or turn the heat down. Check the flatbread, the edges should be crisp and well done.

Drag the pizza off with the spatula or tongs. Top with tzatziki and some fresh torn mint.

Tzatziki Sauce Recipe

Ingredients

1 cup Greek whole milk yogurt

1 English cucumber (seeded, grated and drained)

2 cloves garlic (finely minced)

1 teaspoon lemon zest plus 1-tablespoon fresh lemon juice

2 tablespoons chopped fresh dill

Freshly cracked black pepper

Instructions

On a box grater, grate the cucumber on a medium coarse setting. Once done, hang in a strainer over a bowl to remove some of the liquid. This should take about 10-15 minutes.

In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper to taste.


A Fancy Twist on Super Bowl Food

Let chefs Daniel Boulud, Alex Guarnaschelli, Marc Murphy, Geoffrey Zakarian, and more elevate your Super Bowl festivities with these show-stopping recipes.

"I always love one dish that break all the norms. Caviar at a Super Bowl party? Since when? Since now! This dish is simple and elegant and can be made with paddlefish or salmon roe all the same." &mdashChef Alex Guarnaschelli

Ingredients

1 cup heavy cream
1 cup sour cream
Kosher salt and black pepper
A few grates of zest and juice of ½ to 1 lemon
4 ounces dried angel hair pasta
1½ to 2 ounces American caviar or trout roe
1 small bunch chives, minced

Instructions

1. Make the sauce: In a large skillet, whisk together the heavy cream and sour cream. Season with salt and pepper. Simmer the cream mixture over medium heat to reduce it, whisking until it thickens and all of the sour cream melts, 2 to 3 minutes. Add the lemon zest and some lemon juice. Taste for seasoning. At this point, the sauce should be thick enough to coat the pasta.

2. Cook the pasta: In a large pot, bring 6 quarts water to a rolling boil. Add 2 tablespoons salt and bring the water back up to a boil. Add the pasta to the pot and cook until al dente, stirring occasionally to make sure it doesn't clump or stick to the bottom as it cooks, for about 2 minutes. Drain the pasta in a colander, reserving ½ cup of the cooking liquid.

3. Add the pasta to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to rest in the sauce for 2 minutes, tossing to coat from time to time. If the sauce is too thin, simmer over low heat for 2 additional minutes. If it is too thick, simply thin it out with some of the reserved pasta water. Taste for seasoning. Add more salt or lemon if needed.

4. Serve the pasta: Spoon a small amount of caviar in the center of 4 serving bowls. Use a fork to twirl the pasta and make a large forkful. Use your index finger to gently coax the pasta off the fork and on top of the caviar in the plate. Ideally, the pasta should hide the caviar. Spoon any leftover sauce over the pasta. Repeat with the remaining plates. Note: The sauce thickens quickly so keep it loose with a little pasta water, if needed, as you plate. Sprinkle with the chives, a touch more grated lemon zest, and serve immediately.

"The lamb flatbread is the perfect party appetizer &mdash it's easily shared and can be eaten with your fingers, so clean up is that much easier."&mdashChef Marc Murphy

Ingredients

1 pound of pizza dough (find it in the refrigerated section or ask local pizza place)

1 ½ tablespoons of olive oil, divided (to keep the dough from sticking to the bowl and stretching surface)

2 teaspoons sherry vinegar

2 teaspoons ground coriander

2 teaspoons ground turmeric

1 teaspoon ground cinnamon

1 teaspoon cayenne pepper

3 tablespoons tomato paste

1 small Spanish onion (finely minced)

Freshly ground black pepper

Tzatziki sauce (recipe to follow)

Instructions

About 60-90 minutes ahead of time, take the dough out of the fridge. Oil a large bowl with ½ a tablespoon of olive oil. Open the bag, pull out the dough and place it in the bowl. Pour another ½ tablespoon of olive oil in your hands, pick up the dough and rub it all over the surface. If there are any air pockets, push the dough until they pop. Once it's thoroughly oiled, place it back in the bowl and cover with a warm wet dishtowel and set aside.

Heat a large heavy bottom pot, add the canola oil over moderate heat until it shimmers (about 5 minutes), add the ground lamb making sure to pebble the meat (break up into small pieces). Stirring and move continuously to break up all the big pieces left and cooked about 10-15 minutes. At this point it's crucial that the meat gets strained from the pot and discard all the extra oil reserving one tablespoon, set that aside.

After that, return the pot to medium heat, add the onions and sauté softly for about 10 minutes until translucent but have no color. Next add the tomato paste and sauté for a few minutes to help liquefy.

Combine the rest of the ingredients and mix well to incorporate, cover the pot and over low heat cook for an additional 20 minutes. Let cool.

Once the dough has doubled in size removed it from the bowl and split it in half. Take each half, stretch and pull them into an oval shape and place onto a preheated grill.

Brush one side of the dough with oil this is the side you'll lay down on the grill. Lay the dough round on the grill with the olive-oil side down. Brush the top of the dough with a thin layer of olive oil, too. Let the dough cook for about 3 minutes, with the lid off, or 1 to 2 minutes with the lid on. Use tongs to lift up the dough from time to time, checking on how it is doing. You want grill marks on it, but you don't want the dough to get too crispy it should be just set. Flip the dough over, the dough should come up easily and flip without tearing. Once there, spread on a thin layer of lamb mixture. It shouldn't be too heavily loaded, or the pizza won't cook well.

Put the lid on and cook for 3 to 5 minutes. Use your sense of smell if the pizza smells like it's scorching, take the lid off and move the pizza to a cooler part of the grill or turn the heat down. Check the flatbread, the edges should be crisp and well done.

Drag the pizza off with the spatula or tongs. Top with tzatziki and some fresh torn mint.

Tzatziki Sauce Recipe

Ingredients

1 cup Greek whole milk yogurt

1 English cucumber (seeded, grated and drained)

2 cloves garlic (finely minced)

1 teaspoon lemon zest plus 1-tablespoon fresh lemon juice

2 tablespoons chopped fresh dill

Freshly cracked black pepper

Instructions

On a box grater, grate the cucumber on a medium coarse setting. Once done, hang in a strainer over a bowl to remove some of the liquid. This should take about 10-15 minutes.

In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper to taste.


A Fancy Twist on Super Bowl Food

Let chefs Daniel Boulud, Alex Guarnaschelli, Marc Murphy, Geoffrey Zakarian, and more elevate your Super Bowl festivities with these show-stopping recipes.

"I always love one dish that break all the norms. Caviar at a Super Bowl party? Since when? Since now! This dish is simple and elegant and can be made with paddlefish or salmon roe all the same." &mdashChef Alex Guarnaschelli

Ingredients

1 cup heavy cream
1 cup sour cream
Kosher salt and black pepper
A few grates of zest and juice of ½ to 1 lemon
4 ounces dried angel hair pasta
1½ to 2 ounces American caviar or trout roe
1 small bunch chives, minced

Instructions

1. Make the sauce: In a large skillet, whisk together the heavy cream and sour cream. Season with salt and pepper. Simmer the cream mixture over medium heat to reduce it, whisking until it thickens and all of the sour cream melts, 2 to 3 minutes. Add the lemon zest and some lemon juice. Taste for seasoning. At this point, the sauce should be thick enough to coat the pasta.

2. Cook the pasta: In a large pot, bring 6 quarts water to a rolling boil. Add 2 tablespoons salt and bring the water back up to a boil. Add the pasta to the pot and cook until al dente, stirring occasionally to make sure it doesn't clump or stick to the bottom as it cooks, for about 2 minutes. Drain the pasta in a colander, reserving ½ cup of the cooking liquid.

3. Add the pasta to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to rest in the sauce for 2 minutes, tossing to coat from time to time. If the sauce is too thin, simmer over low heat for 2 additional minutes. If it is too thick, simply thin it out with some of the reserved pasta water. Taste for seasoning. Add more salt or lemon if needed.

4. Serve the pasta: Spoon a small amount of caviar in the center of 4 serving bowls. Use a fork to twirl the pasta and make a large forkful. Use your index finger to gently coax the pasta off the fork and on top of the caviar in the plate. Ideally, the pasta should hide the caviar. Spoon any leftover sauce over the pasta. Repeat with the remaining plates. Note: The sauce thickens quickly so keep it loose with a little pasta water, if needed, as you plate. Sprinkle with the chives, a touch more grated lemon zest, and serve immediately.

"The lamb flatbread is the perfect party appetizer &mdash it's easily shared and can be eaten with your fingers, so clean up is that much easier."&mdashChef Marc Murphy

Ingredients

1 pound of pizza dough (find it in the refrigerated section or ask local pizza place)

1 ½ tablespoons of olive oil, divided (to keep the dough from sticking to the bowl and stretching surface)

2 teaspoons sherry vinegar

2 teaspoons ground coriander

2 teaspoons ground turmeric

1 teaspoon ground cinnamon

1 teaspoon cayenne pepper

3 tablespoons tomato paste

1 small Spanish onion (finely minced)

Freshly ground black pepper

Tzatziki sauce (recipe to follow)

Instructions

About 60-90 minutes ahead of time, take the dough out of the fridge. Oil a large bowl with ½ a tablespoon of olive oil. Open the bag, pull out the dough and place it in the bowl. Pour another ½ tablespoon of olive oil in your hands, pick up the dough and rub it all over the surface. If there are any air pockets, push the dough until they pop. Once it's thoroughly oiled, place it back in the bowl and cover with a warm wet dishtowel and set aside.

Heat a large heavy bottom pot, add the canola oil over moderate heat until it shimmers (about 5 minutes), add the ground lamb making sure to pebble the meat (break up into small pieces). Stirring and move continuously to break up all the big pieces left and cooked about 10-15 minutes. At this point it's crucial that the meat gets strained from the pot and discard all the extra oil reserving one tablespoon, set that aside.

After that, return the pot to medium heat, add the onions and sauté softly for about 10 minutes until translucent but have no color. Next add the tomato paste and sauté for a few minutes to help liquefy.

Combine the rest of the ingredients and mix well to incorporate, cover the pot and over low heat cook for an additional 20 minutes. Let cool.

Once the dough has doubled in size removed it from the bowl and split it in half. Take each half, stretch and pull them into an oval shape and place onto a preheated grill.

Brush one side of the dough with oil this is the side you'll lay down on the grill. Lay the dough round on the grill with the olive-oil side down. Brush the top of the dough with a thin layer of olive oil, too. Let the dough cook for about 3 minutes, with the lid off, or 1 to 2 minutes with the lid on. Use tongs to lift up the dough from time to time, checking on how it is doing. You want grill marks on it, but you don't want the dough to get too crispy it should be just set. Flip the dough over, the dough should come up easily and flip without tearing. Once there, spread on a thin layer of lamb mixture. It shouldn't be too heavily loaded, or the pizza won't cook well.

Put the lid on and cook for 3 to 5 minutes. Use your sense of smell if the pizza smells like it's scorching, take the lid off and move the pizza to a cooler part of the grill or turn the heat down. Check the flatbread, the edges should be crisp and well done.

Drag the pizza off with the spatula or tongs. Top with tzatziki and some fresh torn mint.

Tzatziki Sauce Recipe

Ingredients

1 cup Greek whole milk yogurt

1 English cucumber (seeded, grated and drained)

2 cloves garlic (finely minced)

1 teaspoon lemon zest plus 1-tablespoon fresh lemon juice

2 tablespoons chopped fresh dill

Freshly cracked black pepper

Instructions

On a box grater, grate the cucumber on a medium coarse setting. Once done, hang in a strainer over a bowl to remove some of the liquid. This should take about 10-15 minutes.

In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper to taste.


A Fancy Twist on Super Bowl Food

Let chefs Daniel Boulud, Alex Guarnaschelli, Marc Murphy, Geoffrey Zakarian, and more elevate your Super Bowl festivities with these show-stopping recipes.

"I always love one dish that break all the norms. Caviar at a Super Bowl party? Since when? Since now! This dish is simple and elegant and can be made with paddlefish or salmon roe all the same." &mdashChef Alex Guarnaschelli

Ingredients

1 cup heavy cream
1 cup sour cream
Kosher salt and black pepper
A few grates of zest and juice of ½ to 1 lemon
4 ounces dried angel hair pasta
1½ to 2 ounces American caviar or trout roe
1 small bunch chives, minced

Instructions

1. Make the sauce: In a large skillet, whisk together the heavy cream and sour cream. Season with salt and pepper. Simmer the cream mixture over medium heat to reduce it, whisking until it thickens and all of the sour cream melts, 2 to 3 minutes. Add the lemon zest and some lemon juice. Taste for seasoning. At this point, the sauce should be thick enough to coat the pasta.

2. Cook the pasta: In a large pot, bring 6 quarts water to a rolling boil. Add 2 tablespoons salt and bring the water back up to a boil. Add the pasta to the pot and cook until al dente, stirring occasionally to make sure it doesn't clump or stick to the bottom as it cooks, for about 2 minutes. Drain the pasta in a colander, reserving ½ cup of the cooking liquid.

3. Add the pasta to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to rest in the sauce for 2 minutes, tossing to coat from time to time. If the sauce is too thin, simmer over low heat for 2 additional minutes. If it is too thick, simply thin it out with some of the reserved pasta water. Taste for seasoning. Add more salt or lemon if needed.

4. Serve the pasta: Spoon a small amount of caviar in the center of 4 serving bowls. Use a fork to twirl the pasta and make a large forkful. Use your index finger to gently coax the pasta off the fork and on top of the caviar in the plate. Ideally, the pasta should hide the caviar. Spoon any leftover sauce over the pasta. Repeat with the remaining plates. Note: The sauce thickens quickly so keep it loose with a little pasta water, if needed, as you plate. Sprinkle with the chives, a touch more grated lemon zest, and serve immediately.

"The lamb flatbread is the perfect party appetizer &mdash it's easily shared and can be eaten with your fingers, so clean up is that much easier."&mdashChef Marc Murphy

Ingredients

1 pound of pizza dough (find it in the refrigerated section or ask local pizza place)

1 ½ tablespoons of olive oil, divided (to keep the dough from sticking to the bowl and stretching surface)

2 teaspoons sherry vinegar

2 teaspoons ground coriander

2 teaspoons ground turmeric

1 teaspoon ground cinnamon

1 teaspoon cayenne pepper

3 tablespoons tomato paste

1 small Spanish onion (finely minced)

Freshly ground black pepper

Tzatziki sauce (recipe to follow)

Instructions

About 60-90 minutes ahead of time, take the dough out of the fridge. Oil a large bowl with ½ a tablespoon of olive oil. Open the bag, pull out the dough and place it in the bowl. Pour another ½ tablespoon of olive oil in your hands, pick up the dough and rub it all over the surface. If there are any air pockets, push the dough until they pop. Once it's thoroughly oiled, place it back in the bowl and cover with a warm wet dishtowel and set aside.

Heat a large heavy bottom pot, add the canola oil over moderate heat until it shimmers (about 5 minutes), add the ground lamb making sure to pebble the meat (break up into small pieces). Stirring and move continuously to break up all the big pieces left and cooked about 10-15 minutes. At this point it's crucial that the meat gets strained from the pot and discard all the extra oil reserving one tablespoon, set that aside.

After that, return the pot to medium heat, add the onions and sauté softly for about 10 minutes until translucent but have no color. Next add the tomato paste and sauté for a few minutes to help liquefy.

Combine the rest of the ingredients and mix well to incorporate, cover the pot and over low heat cook for an additional 20 minutes. Let cool.

Once the dough has doubled in size removed it from the bowl and split it in half. Take each half, stretch and pull them into an oval shape and place onto a preheated grill.

Brush one side of the dough with oil this is the side you'll lay down on the grill. Lay the dough round on the grill with the olive-oil side down. Brush the top of the dough with a thin layer of olive oil, too. Let the dough cook for about 3 minutes, with the lid off, or 1 to 2 minutes with the lid on. Use tongs to lift up the dough from time to time, checking on how it is doing. You want grill marks on it, but you don't want the dough to get too crispy it should be just set. Flip the dough over, the dough should come up easily and flip without tearing. Once there, spread on a thin layer of lamb mixture. It shouldn't be too heavily loaded, or the pizza won't cook well.

Put the lid on and cook for 3 to 5 minutes. Use your sense of smell if the pizza smells like it's scorching, take the lid off and move the pizza to a cooler part of the grill or turn the heat down. Check the flatbread, the edges should be crisp and well done.

Drag the pizza off with the spatula or tongs. Top with tzatziki and some fresh torn mint.

Tzatziki Sauce Recipe

Ingredients

1 cup Greek whole milk yogurt

1 English cucumber (seeded, grated and drained)

2 cloves garlic (finely minced)

1 teaspoon lemon zest plus 1-tablespoon fresh lemon juice

2 tablespoons chopped fresh dill

Freshly cracked black pepper

Instructions

On a box grater, grate the cucumber on a medium coarse setting. Once done, hang in a strainer over a bowl to remove some of the liquid. This should take about 10-15 minutes.

In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper to taste.


A Fancy Twist on Super Bowl Food

Let chefs Daniel Boulud, Alex Guarnaschelli, Marc Murphy, Geoffrey Zakarian, and more elevate your Super Bowl festivities with these show-stopping recipes.

"I always love one dish that break all the norms. Caviar at a Super Bowl party? Since when? Since now! This dish is simple and elegant and can be made with paddlefish or salmon roe all the same." &mdashChef Alex Guarnaschelli

Ingredients

1 cup heavy cream
1 cup sour cream
Kosher salt and black pepper
A few grates of zest and juice of ½ to 1 lemon
4 ounces dried angel hair pasta
1½ to 2 ounces American caviar or trout roe
1 small bunch chives, minced

Instructions

1. Make the sauce: In a large skillet, whisk together the heavy cream and sour cream. Season with salt and pepper. Simmer the cream mixture over medium heat to reduce it, whisking until it thickens and all of the sour cream melts, 2 to 3 minutes. Add the lemon zest and some lemon juice. Taste for seasoning. At this point, the sauce should be thick enough to coat the pasta.

2. Cook the pasta: In a large pot, bring 6 quarts water to a rolling boil. Add 2 tablespoons salt and bring the water back up to a boil. Add the pasta to the pot and cook until al dente, stirring occasionally to make sure it doesn't clump or stick to the bottom as it cooks, for about 2 minutes. Drain the pasta in a colander, reserving ½ cup of the cooking liquid.

3. Add the pasta to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to rest in the sauce for 2 minutes, tossing to coat from time to time. If the sauce is too thin, simmer over low heat for 2 additional minutes. If it is too thick, simply thin it out with some of the reserved pasta water. Taste for seasoning. Add more salt or lemon if needed.

4. Serve the pasta: Spoon a small amount of caviar in the center of 4 serving bowls. Use a fork to twirl the pasta and make a large forkful. Use your index finger to gently coax the pasta off the fork and on top of the caviar in the plate. Ideally, the pasta should hide the caviar. Spoon any leftover sauce over the pasta. Repeat with the remaining plates. Note: The sauce thickens quickly so keep it loose with a little pasta water, if needed, as you plate. Sprinkle with the chives, a touch more grated lemon zest, and serve immediately.

"The lamb flatbread is the perfect party appetizer &mdash it's easily shared and can be eaten with your fingers, so clean up is that much easier."&mdashChef Marc Murphy

Ingredients

1 pound of pizza dough (find it in the refrigerated section or ask local pizza place)

1 ½ tablespoons of olive oil, divided (to keep the dough from sticking to the bowl and stretching surface)

2 teaspoons sherry vinegar

2 teaspoons ground coriander

2 teaspoons ground turmeric

1 teaspoon ground cinnamon

1 teaspoon cayenne pepper

3 tablespoons tomato paste

1 small Spanish onion (finely minced)

Freshly ground black pepper

Tzatziki sauce (recipe to follow)

Instructions

About 60-90 minutes ahead of time, take the dough out of the fridge. Oil a large bowl with ½ a tablespoon of olive oil. Open the bag, pull out the dough and place it in the bowl. Pour another ½ tablespoon of olive oil in your hands, pick up the dough and rub it all over the surface. If there are any air pockets, push the dough until they pop. Once it's thoroughly oiled, place it back in the bowl and cover with a warm wet dishtowel and set aside.

Heat a large heavy bottom pot, add the canola oil over moderate heat until it shimmers (about 5 minutes), add the ground lamb making sure to pebble the meat (break up into small pieces). Stirring and move continuously to break up all the big pieces left and cooked about 10-15 minutes. At this point it's crucial that the meat gets strained from the pot and discard all the extra oil reserving one tablespoon, set that aside.

After that, return the pot to medium heat, add the onions and sauté softly for about 10 minutes until translucent but have no color. Next add the tomato paste and sauté for a few minutes to help liquefy.

Combine the rest of the ingredients and mix well to incorporate, cover the pot and over low heat cook for an additional 20 minutes. Let cool.

Once the dough has doubled in size removed it from the bowl and split it in half. Take each half, stretch and pull them into an oval shape and place onto a preheated grill.

Brush one side of the dough with oil this is the side you'll lay down on the grill. Lay the dough round on the grill with the olive-oil side down. Brush the top of the dough with a thin layer of olive oil, too. Let the dough cook for about 3 minutes, with the lid off, or 1 to 2 minutes with the lid on. Use tongs to lift up the dough from time to time, checking on how it is doing. You want grill marks on it, but you don't want the dough to get too crispy it should be just set. Flip the dough over, the dough should come up easily and flip without tearing. Once there, spread on a thin layer of lamb mixture. It shouldn't be too heavily loaded, or the pizza won't cook well.

Put the lid on and cook for 3 to 5 minutes. Use your sense of smell if the pizza smells like it's scorching, take the lid off and move the pizza to a cooler part of the grill or turn the heat down. Check the flatbread, the edges should be crisp and well done.

Drag the pizza off with the spatula or tongs. Top with tzatziki and some fresh torn mint.

Tzatziki Sauce Recipe

Ingredients

1 cup Greek whole milk yogurt

1 English cucumber (seeded, grated and drained)

2 cloves garlic (finely minced)

1 teaspoon lemon zest plus 1-tablespoon fresh lemon juice

2 tablespoons chopped fresh dill

Freshly cracked black pepper

Instructions

On a box grater, grate the cucumber on a medium coarse setting. Once done, hang in a strainer over a bowl to remove some of the liquid. This should take about 10-15 minutes.

In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper to taste.


A Fancy Twist on Super Bowl Food

Let chefs Daniel Boulud, Alex Guarnaschelli, Marc Murphy, Geoffrey Zakarian, and more elevate your Super Bowl festivities with these show-stopping recipes.

"I always love one dish that break all the norms. Caviar at a Super Bowl party? Since when? Since now! This dish is simple and elegant and can be made with paddlefish or salmon roe all the same." &mdashChef Alex Guarnaschelli

Ingredients

1 cup heavy cream
1 cup sour cream
Kosher salt and black pepper
A few grates of zest and juice of ½ to 1 lemon
4 ounces dried angel hair pasta
1½ to 2 ounces American caviar or trout roe
1 small bunch chives, minced

Instructions

1. Make the sauce: In a large skillet, whisk together the heavy cream and sour cream. Season with salt and pepper. Simmer the cream mixture over medium heat to reduce it, whisking until it thickens and all of the sour cream melts, 2 to 3 minutes. Add the lemon zest and some lemon juice. Taste for seasoning. At this point, the sauce should be thick enough to coat the pasta.

2. Cook the pasta: In a large pot, bring 6 quarts water to a rolling boil. Add 2 tablespoons salt and bring the water back up to a boil. Add the pasta to the pot and cook until al dente, stirring occasionally to make sure it doesn't clump or stick to the bottom as it cooks, for about 2 minutes. Drain the pasta in a colander, reserving ½ cup of the cooking liquid.

3. Add the pasta to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to rest in the sauce for 2 minutes, tossing to coat from time to time. If the sauce is too thin, simmer over low heat for 2 additional minutes. If it is too thick, simply thin it out with some of the reserved pasta water. Taste for seasoning. Add more salt or lemon if needed.

4. Serve the pasta: Spoon a small amount of caviar in the center of 4 serving bowls. Use a fork to twirl the pasta and make a large forkful. Use your index finger to gently coax the pasta off the fork and on top of the caviar in the plate. Ideally, the pasta should hide the caviar. Spoon any leftover sauce over the pasta. Repeat with the remaining plates. Note: The sauce thickens quickly so keep it loose with a little pasta water, if needed, as you plate. Sprinkle with the chives, a touch more grated lemon zest, and serve immediately.

"The lamb flatbread is the perfect party appetizer &mdash it's easily shared and can be eaten with your fingers, so clean up is that much easier."&mdashChef Marc Murphy

Ingredients

1 pound of pizza dough (find it in the refrigerated section or ask local pizza place)

1 ½ tablespoons of olive oil, divided (to keep the dough from sticking to the bowl and stretching surface)

2 teaspoons sherry vinegar

2 teaspoons ground coriander

2 teaspoons ground turmeric

1 teaspoon ground cinnamon

1 teaspoon cayenne pepper

3 tablespoons tomato paste

1 small Spanish onion (finely minced)

Freshly ground black pepper

Tzatziki sauce (recipe to follow)

Instructions

About 60-90 minutes ahead of time, take the dough out of the fridge. Oil a large bowl with ½ a tablespoon of olive oil. Open the bag, pull out the dough and place it in the bowl. Pour another ½ tablespoon of olive oil in your hands, pick up the dough and rub it all over the surface. If there are any air pockets, push the dough until they pop. Once it's thoroughly oiled, place it back in the bowl and cover with a warm wet dishtowel and set aside.

Heat a large heavy bottom pot, add the canola oil over moderate heat until it shimmers (about 5 minutes), add the ground lamb making sure to pebble the meat (break up into small pieces). Stirring and move continuously to break up all the big pieces left and cooked about 10-15 minutes. At this point it's crucial that the meat gets strained from the pot and discard all the extra oil reserving one tablespoon, set that aside.

After that, return the pot to medium heat, add the onions and sauté softly for about 10 minutes until translucent but have no color. Next add the tomato paste and sauté for a few minutes to help liquefy.

Combine the rest of the ingredients and mix well to incorporate, cover the pot and over low heat cook for an additional 20 minutes. Let cool.

Once the dough has doubled in size removed it from the bowl and split it in half. Take each half, stretch and pull them into an oval shape and place onto a preheated grill.

Brush one side of the dough with oil this is the side you'll lay down on the grill. Lay the dough round on the grill with the olive-oil side down. Brush the top of the dough with a thin layer of olive oil, too. Let the dough cook for about 3 minutes, with the lid off, or 1 to 2 minutes with the lid on. Use tongs to lift up the dough from time to time, checking on how it is doing. You want grill marks on it, but you don't want the dough to get too crispy it should be just set. Flip the dough over, the dough should come up easily and flip without tearing. Once there, spread on a thin layer of lamb mixture. It shouldn't be too heavily loaded, or the pizza won't cook well.

Put the lid on and cook for 3 to 5 minutes. Use your sense of smell if the pizza smells like it's scorching, take the lid off and move the pizza to a cooler part of the grill or turn the heat down. Check the flatbread, the edges should be crisp and well done.

Drag the pizza off with the spatula or tongs. Top with tzatziki and some fresh torn mint.

Tzatziki Sauce Recipe

Ingredients

1 cup Greek whole milk yogurt

1 English cucumber (seeded, grated and drained)

2 cloves garlic (finely minced)

1 teaspoon lemon zest plus 1-tablespoon fresh lemon juice

2 tablespoons chopped fresh dill

Freshly cracked black pepper

Instructions

On a box grater, grate the cucumber on a medium coarse setting. Once done, hang in a strainer over a bowl to remove some of the liquid. This should take about 10-15 minutes.

In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper to taste.


A Fancy Twist on Super Bowl Food

Let chefs Daniel Boulud, Alex Guarnaschelli, Marc Murphy, Geoffrey Zakarian, and more elevate your Super Bowl festivities with these show-stopping recipes.

"I always love one dish that break all the norms. Caviar at a Super Bowl party? Since when? Since now! This dish is simple and elegant and can be made with paddlefish or salmon roe all the same." &mdashChef Alex Guarnaschelli

Ingredients

1 cup heavy cream
1 cup sour cream
Kosher salt and black pepper
A few grates of zest and juice of ½ to 1 lemon
4 ounces dried angel hair pasta
1½ to 2 ounces American caviar or trout roe
1 small bunch chives, minced

Instructions

1. Make the sauce: In a large skillet, whisk together the heavy cream and sour cream. Season with salt and pepper. Simmer the cream mixture over medium heat to reduce it, whisking until it thickens and all of the sour cream melts, 2 to 3 minutes. Add the lemon zest and some lemon juice. Taste for seasoning. At this point, the sauce should be thick enough to coat the pasta.

2. Cook the pasta: In a large pot, bring 6 quarts water to a rolling boil. Add 2 tablespoons salt and bring the water back up to a boil. Add the pasta to the pot and cook until al dente, stirring occasionally to make sure it doesn't clump or stick to the bottom as it cooks, for about 2 minutes. Drain the pasta in a colander, reserving ½ cup of the cooking liquid.

3. Add the pasta to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to rest in the sauce for 2 minutes, tossing to coat from time to time. If the sauce is too thin, simmer over low heat for 2 additional minutes. If it is too thick, simply thin it out with some of the reserved pasta water. Taste for seasoning. Add more salt or lemon if needed.

4. Serve the pasta: Spoon a small amount of caviar in the center of 4 serving bowls. Use a fork to twirl the pasta and make a large forkful. Use your index finger to gently coax the pasta off the fork and on top of the caviar in the plate. Ideally, the pasta should hide the caviar. Spoon any leftover sauce over the pasta. Repeat with the remaining plates. Note: The sauce thickens quickly so keep it loose with a little pasta water, if needed, as you plate. Sprinkle with the chives, a touch more grated lemon zest, and serve immediately.

"The lamb flatbread is the perfect party appetizer &mdash it's easily shared and can be eaten with your fingers, so clean up is that much easier."&mdashChef Marc Murphy

Ingredients

1 pound of pizza dough (find it in the refrigerated section or ask local pizza place)

1 ½ tablespoons of olive oil, divided (to keep the dough from sticking to the bowl and stretching surface)

2 teaspoons sherry vinegar

2 teaspoons ground coriander

2 teaspoons ground turmeric

1 teaspoon ground cinnamon

1 teaspoon cayenne pepper

3 tablespoons tomato paste

1 small Spanish onion (finely minced)

Freshly ground black pepper

Tzatziki sauce (recipe to follow)

Instructions

About 60-90 minutes ahead of time, take the dough out of the fridge. Oil a large bowl with ½ a tablespoon of olive oil. Open the bag, pull out the dough and place it in the bowl. Pour another ½ tablespoon of olive oil in your hands, pick up the dough and rub it all over the surface. If there are any air pockets, push the dough until they pop. Once it's thoroughly oiled, place it back in the bowl and cover with a warm wet dishtowel and set aside.

Heat a large heavy bottom pot, add the canola oil over moderate heat until it shimmers (about 5 minutes), add the ground lamb making sure to pebble the meat (break up into small pieces). Stirring and move continuously to break up all the big pieces left and cooked about 10-15 minutes. At this point it's crucial that the meat gets strained from the pot and discard all the extra oil reserving one tablespoon, set that aside.

After that, return the pot to medium heat, add the onions and sauté softly for about 10 minutes until translucent but have no color. Next add the tomato paste and sauté for a few minutes to help liquefy.

Combine the rest of the ingredients and mix well to incorporate, cover the pot and over low heat cook for an additional 20 minutes. Let cool.

Once the dough has doubled in size removed it from the bowl and split it in half. Take each half, stretch and pull them into an oval shape and place onto a preheated grill.

Brush one side of the dough with oil this is the side you'll lay down on the grill. Lay the dough round on the grill with the olive-oil side down. Brush the top of the dough with a thin layer of olive oil, too. Let the dough cook for about 3 minutes, with the lid off, or 1 to 2 minutes with the lid on. Use tongs to lift up the dough from time to time, checking on how it is doing. You want grill marks on it, but you don't want the dough to get too crispy it should be just set. Flip the dough over, the dough should come up easily and flip without tearing. Once there, spread on a thin layer of lamb mixture. It shouldn't be too heavily loaded, or the pizza won't cook well.

Put the lid on and cook for 3 to 5 minutes. Use your sense of smell if the pizza smells like it's scorching, take the lid off and move the pizza to a cooler part of the grill or turn the heat down. Check the flatbread, the edges should be crisp and well done.

Drag the pizza off with the spatula or tongs. Top with tzatziki and some fresh torn mint.

Tzatziki Sauce Recipe

Ingredients

1 cup Greek whole milk yogurt

1 English cucumber (seeded, grated and drained)

2 cloves garlic (finely minced)

1 teaspoon lemon zest plus 1-tablespoon fresh lemon juice

2 tablespoons chopped fresh dill

Freshly cracked black pepper

Instructions

On a box grater, grate the cucumber on a medium coarse setting. Once done, hang in a strainer over a bowl to remove some of the liquid. This should take about 10-15 minutes.

In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper to taste.


A Fancy Twist on Super Bowl Food

Let chefs Daniel Boulud, Alex Guarnaschelli, Marc Murphy, Geoffrey Zakarian, and more elevate your Super Bowl festivities with these show-stopping recipes.

"I always love one dish that break all the norms. Caviar at a Super Bowl party? Since when? Since now! This dish is simple and elegant and can be made with paddlefish or salmon roe all the same." &mdashChef Alex Guarnaschelli

Ingredients

1 cup heavy cream
1 cup sour cream
Kosher salt and black pepper
A few grates of zest and juice of ½ to 1 lemon
4 ounces dried angel hair pasta
1½ to 2 ounces American caviar or trout roe
1 small bunch chives, minced

Instructions

1. Make the sauce: In a large skillet, whisk together the heavy cream and sour cream. Season with salt and pepper. Simmer the cream mixture over medium heat to reduce it, whisking until it thickens and all of the sour cream melts, 2 to 3 minutes. Add the lemon zest and some lemon juice. Taste for seasoning. At this point, the sauce should be thick enough to coat the pasta.

2. Cook the pasta: In a large pot, bring 6 quarts water to a rolling boil. Add 2 tablespoons salt and bring the water back up to a boil. Add the pasta to the pot and cook until al dente, stirring occasionally to make sure it doesn't clump or stick to the bottom as it cooks, for about 2 minutes. Drain the pasta in a colander, reserving ½ cup of the cooking liquid.

3. Add the pasta to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to rest in the sauce for 2 minutes, tossing to coat from time to time. If the sauce is too thin, simmer over low heat for 2 additional minutes. If it is too thick, simply thin it out with some of the reserved pasta water. Taste for seasoning. Add more salt or lemon if needed.

4. Serve the pasta: Spoon a small amount of caviar in the center of 4 serving bowls. Use a fork to twirl the pasta and make a large forkful. Use your index finger to gently coax the pasta off the fork and on top of the caviar in the plate. Ideally, the pasta should hide the caviar. Spoon any leftover sauce over the pasta. Repeat with the remaining plates. Note: The sauce thickens quickly so keep it loose with a little pasta water, if needed, as you plate. Sprinkle with the chives, a touch more grated lemon zest, and serve immediately.

"The lamb flatbread is the perfect party appetizer &mdash it's easily shared and can be eaten with your fingers, so clean up is that much easier."&mdashChef Marc Murphy

Ingredients

1 pound of pizza dough (find it in the refrigerated section or ask local pizza place)

1 ½ tablespoons of olive oil, divided (to keep the dough from sticking to the bowl and stretching surface)

2 teaspoons sherry vinegar

2 teaspoons ground coriander

2 teaspoons ground turmeric

1 teaspoon ground cinnamon

1 teaspoon cayenne pepper

3 tablespoons tomato paste

1 small Spanish onion (finely minced)

Freshly ground black pepper

Tzatziki sauce (recipe to follow)

Instructions

About 60-90 minutes ahead of time, take the dough out of the fridge. Oil a large bowl with ½ a tablespoon of olive oil. Open the bag, pull out the dough and place it in the bowl. Pour another ½ tablespoon of olive oil in your hands, pick up the dough and rub it all over the surface. If there are any air pockets, push the dough until they pop. Once it's thoroughly oiled, place it back in the bowl and cover with a warm wet dishtowel and set aside.

Heat a large heavy bottom pot, add the canola oil over moderate heat until it shimmers (about 5 minutes), add the ground lamb making sure to pebble the meat (break up into small pieces). Stirring and move continuously to break up all the big pieces left and cooked about 10-15 minutes. At this point it's crucial that the meat gets strained from the pot and discard all the extra oil reserving one tablespoon, set that aside.

After that, return the pot to medium heat, add the onions and sauté softly for about 10 minutes until translucent but have no color. Next add the tomato paste and sauté for a few minutes to help liquefy.

Combine the rest of the ingredients and mix well to incorporate, cover the pot and over low heat cook for an additional 20 minutes. Let cool.

Once the dough has doubled in size removed it from the bowl and split it in half. Take each half, stretch and pull them into an oval shape and place onto a preheated grill.

Brush one side of the dough with oil this is the side you'll lay down on the grill. Lay the dough round on the grill with the olive-oil side down. Brush the top of the dough with a thin layer of olive oil, too. Let the dough cook for about 3 minutes, with the lid off, or 1 to 2 minutes with the lid on. Use tongs to lift up the dough from time to time, checking on how it is doing. You want grill marks on it, but you don't want the dough to get too crispy it should be just set. Flip the dough over, the dough should come up easily and flip without tearing. Once there, spread on a thin layer of lamb mixture. It shouldn't be too heavily loaded, or the pizza won't cook well.

Put the lid on and cook for 3 to 5 minutes. Use your sense of smell if the pizza smells like it's scorching, take the lid off and move the pizza to a cooler part of the grill or turn the heat down. Check the flatbread, the edges should be crisp and well done.

Drag the pizza off with the spatula or tongs. Top with tzatziki and some fresh torn mint.

Tzatziki Sauce Recipe

Ingredients

1 cup Greek whole milk yogurt

1 English cucumber (seeded, grated and drained)

2 cloves garlic (finely minced)

1 teaspoon lemon zest plus 1-tablespoon fresh lemon juice

2 tablespoons chopped fresh dill

Freshly cracked black pepper

Instructions

On a box grater, grate the cucumber on a medium coarse setting. Once done, hang in a strainer over a bowl to remove some of the liquid. This should take about 10-15 minutes.

In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper to taste.