Great Ideas


JJ Johnson’s


The chef of the new Harlem hot spot Cecil’s serves up his decadent take on a classic dish


Makes 8 to 10 servings

1 tbsp. olive oil

Kosher salt

1 lb. garganelli or penne rigate pasta

4 cups whipping cream

16 oz. white cheddar cheese, grated (4 cups)

16 oz. smoked Gouda cheese, grated (4 cups)

2½ tbsp. chopped fresh rosemary

2–3 tsp. freshly ground pepper

1. Preheat the oven to 375º. Bring 4 quarts of water to a boil in a large Dutch oven; stir in olive oil, 1½ tbsp. salt and pasta; cook according to package directions. Drain well.

2. Bring cream to a simmer in a medium saucepan over medium heat. Do not boil. Stir in cheddar; stir in smoked Gouda. Add rosemary; cook, whisking often, over medium-low heat 2 to 3 minutes or until melted and smooth. Remove from heat; whisk in pepper and 1 tbsp. salt. Stir in pasta. Pour mixture into a lightly greased 3-qt. baking dish.

3. Bake for 30 to 35 minutes or until golden brown and bubbly. Remove from oven; let stand 10 minutes before serving.

Marc Forgione’s


The award-winning chef shares a dish from his New York City steak house American Cut


Serves 4

1 cup orange juice

2 cups carrot juice

¼ bunch mint, divided

¼ cup honey

¼ cup dark brown sugar

3 tsp. cornstarch

2 extra-large carrots

2 cups chicken stock

¼ cup granulated sugar

1 stick plus 1 tbsp. butter


Fresh parsley, chopped

1. For the glaze, combine orange and carrot juices and a mint sprig in a saucepan. Over medium-high heat, reduce mixture by half, about 20 minutes. Add honey and brown sugar and cook until the sugar is dissolved. In a small bowl, mix together the cornstarch with 3 tsp. water. Remove the mint from the liquid and stir in the cornstarch mixture.

2. Combine carrots, stock, remaining mint, sugar and 1 stick butter in a deep pan. If liquid does not fully cover the carrots, add water. Cover and cook until carrots are tender, about 15 to 20 minutes.

3. In a sauté pan over medium-high heat, melt ½ tbsp. butter. Add 1 whole carrot and approximately ¾ cup of the glaze. Toss the carrot in the glaze until coated. Repeat with second carrot.

4. Place the carrots on a plate and pour the glaze over them. Season to taste with salt. Sprinkle with parsley.

American Cut is part of LDV Hospitality.

Alexander Weiss’s


The 13-year-old champ of MasterChef Junior shares a favorite dessert from his repertoire


Makes 40 cookies

1½ cups flour

1 tsp. baking soda

1½ tsp. salt

1½ tsp. ground cinnamon

½ tsp. ground nutmeg

1 cup unsalted butter, at room temperature

1 cup light brown sugar

½ cup white sugar

2 large eggs

1½ tsp. vanilla

1¼ cups raisins

1 cup chopped walnuts or pecans

3¼ cups old-fashioned rolled oats

1. Preheat oven to 350º. Line cookie sheets with parchment paper.

2. In a medium bowl, sift together the flour, baking soda, salt, cinnamon and nutmeg. In the bowl of a stand mixer with the paddle attachment, beat the butter, brown sugar and white sugar together on medium speed until light in color. Add the eggs 1 at a time. Beat in the vanilla. On low speed slowly add flour mixture. Stir in raisins, nuts and oats.

3. Drop 2 tbsp. of batter for each cookie onto the baking sheets. Bake for 15 to 18 minutes or until light golden brown. Cool on the baking sheet for a few minutes, then transfer to a wire rack.

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