We’ve just launched Issue 3 of Jarry, and the past six months flew by so quickly that I missed my appropriate window of opportunity to share a favorite recipe from Issue 2. So before it’s too late, this is a quiet but great recipe from our magazine, one that readers might miss because as it’s incorporated into a photo series where spice blends are applied to the lips of models. Think about it… lips… spices…. blend!
Anyway, Andy Baraghani—a senior food editor at Bon Appetit who, in his recipes there and elsewhere, has always challenged and inspired my cooking—developed this recipe for us at Jarry. It’s very, very simple, inspired, he says, by the sweet-spicy-sour flavors employed at the restaurant El Rey here in New York. Continue reading