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: Season 2, Ep. 8

Staten Island, NY (208)

Host Pete Evans visits various parts of New York City with chefs Seamus Mullen, owner of a handful of New York City restaurants, and April Bloomfield, the James Beard Award-winning best chef of New York City.

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    Recipes From This Episode

  • SoCo Woodland Punch

    Serving Southern Comfort is in Woodland Plantation’s DNA. An image of the stately plantation in West Point a La Heche, Louisiana, has graced the Southern Comfort bottle since 1934, and…

  • Jalapeño Crab and Tomato Salad

    Get your hands on the freshest crab available for this brightly flavored salad—Chef Link used just-caught crab from Louisiana’s Lake Hermitage. The crabmeat may ‘weep’ a bit, but that’s just…

  • Grilled Oysters with Cajun Compound Butter

    If you need to store your fresh oysters, says Chef Stryjewski, put them in the refrigerator with a wet towel draped over them so the shells don’t dry out. And…

  • Seafood Paella

    Paella is so iconic in Spain, says Chef Mullen with a grin, that “families have been torn apart in arguments about what the right paella is.” The traditional method, he…

  • Roasted Coppa-Wrapped Pork Loin

    Capacolla is another name for the Italian dry-cured meat known as coppa, which comes from the neck and shoulder of the pig. Chef Bloomfield appreciates the gentle aroma and delicate…

  • Minty Spring Vegetable Sauté

    This buttery blend of seasonal vegetables can be eaten warm or at room temperature. Peeling fava beans can be labor intensive—check out our fava tips and step-by-step instructions to make…

  • Duck Confit Salad with Raisins, Fennel, and Apple

    To keep the duck legs extra moist, Chef Evans adds a bit of chicken or duck stock to the baking sheet, but just enough so that the skin still gets…

  • Brooklyn Grange Salad with Pickled Eggs and Idiazabal

    Chef Mullen’s salad calls for preserved lemons, an essential ingredient in Moroccan dishes that is simple to prepare and have on hand. Check out our Preserved Lemons recipe. Juicy, sweet…

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