Word: chive
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...says Colagreco, who adds new dishes daily according to whatever's ripe for picking. He'll serve a langoustine flanked by barely cooked tiny yellow carrots and a minute fronded radish. Morels arrive with an ethereal foam of potato puree and the sweetest miniature broad beans, scattered with chive flowers and effervescent with just-picked flavor. Rare San Remo red prawns, barely yet precisely grilled to retain their lucidity and sweetness, are a signature dish, served with wild strawberries and a showering of subtly flavorful petals including borage, fennel, hyssop and yarrow. The surprises of taste and texture might continue...
...That cooler we filled with five bottles of water, two bags of cherries, Boursin, non-gluten salsa, chive-and-onion cream cheese, and a zillion ice cubes? Felt like a great idea when we packed it back home. Now It just feels like I'm dragging all of Brüno’s wardrobe down Fifth Avenue...
Outside of school cafeterias, Chefs try to reduce the gaminess with pepper, garlic, dried herbs, such as clove, coriander or cumin, and with fresh herbs, such as dill and chive. Tatsuta-age, in which whale is deep-fried, is a common preparation that is served with soy sauce and ginger...
Even in New England, where lobster remains the runaway summer favorite, there is a new look, especially at the hands of Lydia Shire, the chef at Seasons, the restaurant in the Bostonian Hotel. Here traditional grilled lobster is garnished with untraditional chive butter and Chinese pot stickers--steamed dumplings filled with lobster, pork and ginger. "The average diner is very much aware of 'new American cuisine,'" says Shire. "It's out of the fad stage and is really the creative cooking of good simple food, using American products and infusing some kinds of classical preparations...
...April 13, Hyperion will release Young and Hungry, Lieberman's first cookbook in a two-book deal. It's an intro to entertaining for twentysomethings, organized by eating occasion, with chapters like "Lazy Mornings" (chive pancakes, mango-ginger lassis) and "Cooking for a Crowd" (beet salad with goat cheese, potato-chip-crusted salmon). And on April 16, he will hit the culinary jackpot when his new cooking show, Good Deal, premieres in the daytime lineup of the Food Network (1:30 p.m. E.T.), making him, at 25, the channel's youngest host ever...