John Broening

Short Order: Warm Brussels Sprouts Salad with Bacon, Egg, Hazelnuts and Rosemary Dressing

October 4, 2016 at 12:36 p.m.

This is a prototypical restaurant dish: It requires a fair amount of technique and preparation, is easy to assemble at the last minute, and delivers a walloping depth of flavor.

Short Order: Roasted Tomato Salsa

September 28, 2016 at 12:01 a.m.

If you make your own salsas, you can achieve a certain amount of shelf stability by cooking your ingredients.

Short Order: Wheatberry Risotto with Apples and Bacon

September 21, 2016 at 12:01 a.m.

A fall pleaser, from the colors to the flavors.

Short Order: Watermelon, Cucumber and Champagne Gazpacho

March 1, 2017 at 12:47 p.m.

A happy marriage of the classic Spanish tomato-based Gazpacho and a chilled melon and champagne soup.

Short Order: Roasted Eggplant with Tahini Dressing

March 1, 2017 at 12:47 p.m.

It is a deconstructed the version of a familiar dish.

Slice of watermelon isolated on a white background

Short Order: Watermelon Chipotle Margarita

August 2, 2022 at 1:54 p.m.

This recipe calls for a cup of watermelon, but if you like less watermelon and more of everything else ( especially hard liquor), feel free to reduce the amount you...

Short order: Anchovy-Mustard Roasted Chicken

March 1, 2017 at 12:59 p.m.

The chicken is first brined in a salt, sugar and lemon solution, then marinated in a mixture of mustard, rosemary and anchovy, then pan roasted, and finally basted with its...

Short order: The ultimate fish sandwich

August 16, 2016 at 1:37 p.m.

A good sandwich, obviously enough, begins with good bread. But beyond that, there are a few less obvious rules of thumb.

Short Order: Shellfish Campechana

August 16, 2016 at 4:21 p.m.

A Campechana is a cross between a Mexican seviche and a salsa, full of chunks of fresh seafood and briny聽shellfish liquor, but thick enough to be scooped up with a...

Short Order: Peach lime sorbet

August 16, 2016 at 4:22 p.m.

Instead of ice cream on a hot summer day, I'd rather finish my meal with a tart, fresh sorbet, especially one made from the poached聽flesh of a ripe fruit.

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