Word: broth
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...infuses them with the flavors of the liquid in which they are poached, is not much to look at, but Torres is thrilled with what it does. "Look at the skin," he exclaims, pulling the hake out of the Gastrovac and plating it with a caper and red pepper broth. "It has the same sheen as it did when it was raw!" Call it the Blumenthal-Adrià effect. Ever since Europe's two famously avant-garde chefs, Heston Blumenthal and Ferran Adriá, began using liquid nitrogen to freeze mousses tableside and siphons to turn squid ink into foam...
TOWN/COUNTRY GEOFFREY ZAKARIAN Taking his cue from his two New York City restaurants, Town and Country, Zakarian uses 65 ingredients to make both fancy "town" and more everyday "country" recipes. For instance, the town selection offers a decadent Lobster Ginger Royale with ginger broth and coconut custard; the country version is an equally delicious but simpler lobster roll made with store-bought mayo...
...still get a sense of the ancient rhythms of daily life, pictured. Then, head to dinner at a tiny, authentic Shanghainese restaurant called Chun (Spring) on Jinxian Road in the historic French Concession. Two ordering musts: the braised fatty pork and the glutinous rice balls in a sweet wine broth. To finish the evening, check out modern Shanghai at a hot new bar called Mimosa, located on the south bank of Suzhou Creek...
...ancient rhythms of daily life. Then, head to dinner at a tiny, authentic Shanghainese restaurant called Chun (Spring) on Jinxian Road in the historic [an error occurred while processing this directive] French Concession. Two ordering musts: the braised fatty pork and the glutinous rice balls in a sweet wine broth. To finish the evening, check out modern Shanghai at a hot new bar called Mimosa, located on the south bank of Suzhou Creek. HAN FENG, Shanghai and New York City?based fashion designer Lounge on an opium bed at Face Bar, a renovated 1930s-era villa in central Shanghai, where...
...Place the chicken in a deep pot in six cups of water. Add the other ingredients. Bring to a boil at medium-high heat until the chicken is cooked all the way through (a minimum of 30 minutes, depending on the size of the chicken). Reserve the broth for the mole sauce. If using a whole chicken, remove it from the broth after cooking. Cool and cut into serving sized pieces. Reserve at room temperature until the mole sauce is ready...