If turkey is your jam at Thanksgiving, try dry-brining your bird and serving it with Amanda Hesser’s no-fuss butternut squash purée.
At Orsa & Winston, Chef Josef Centeno’s “Breakfast in a Shell” is a coddled egg served with warm semolina, balsamic cream and maple syrup that is topped with fresh chives, sea salt and tiny puffed rice balls called masago arare. It is one of the Japanese and Italian-inspired foods that is part of a new breakfast dish Centeno has on the menu.
Most of the breakfast foods we eat in the US are sweet and hearty, from donuts and pancakes with maple syrup to frosted flakes and biscuits and gravy. At Orsa & Winston, Chef Josef Centeno is going the seasonal savory route. Since returning from a recent trip to Japan, he’s been serving up his take on the traditional Japanese breakfast.