Ms. Shadbolt and Ms. de Boer practice an English variant of the style they learned in the kitchen of the River Cafe in London. Polenta and almond flour go into a classic River Cafe dessert and into a different one that recurs at King. Once you get past King’s debt to River Cafe, what you really notice is how many little moves they know that can raise a recipe from good to exceptional. Advertisement Continue reading the main storyOlive oil blended with nettles is an excellent sauce for boiled fingerling potatoes. Newsletter Sign Up Continue reading the main story Please verify you're not a robot by clicking the box.

Source: New York Times June 06, 2017 17:01 UTC