THE EMERGENCY AT-HOME MENU
Can’t get a reservation? Jesse Schenker, owner of N.Y.C. restaurant Recette, makes cooking easy.
“Start with crusty Italian bread, spiced prosciutto, fresh cheese, and olives. It’s a simple antipasto you can’t mess up.”
“Take fresh spinach or arugula and toss it with chopped apples or pears. Add goat cheese and walnuts and mix in some balsamic and olive oil. It’s really simple!”
“While boiling fresh spaghetti, roast some mushrooms and deveined shrimp in a pot with oil and garlic, then mix in some mustard greens and lower the heat, wilting the greens. Add the pasta when it’s done and serve with Parmesan and fresh basil.”
“Make a kind of fondue by skewering chopped fruit on chopsticks, then dipping them into a bowl of melted chocolate. Finger food is romantic.”