Thursday, February 13, 2014

Cooking School: Melissa Clark and Alex Guarnaschelli's Pork Chops with Shiitake Mushrooms

Melissa Clark
Melissa Clark, one of our favorite New York Times Food columnists, has just started a new Wednesday feature. Called “The Restaurant Takeaway” it is ‘devoted to restaurant dishes you can make in your own kitchen, tested and tweaked for home cooks’.  If the first chapter is any indication, we’re in for a very good time.  This past week, Melissa teamed up with Alex Guarnaschelli, whom any foodie worth his salt knows from her stints on “Chopped” and, prior to that, “Alex’s Day Off”.  This recipe trades on her experience at Butter, her twelve year old restaurant at 415 Lafayette St. (between 4th St. and Astor Place (Tel: 212 253 2828) that has now been
Alex Guarnaschelli 
spun off into a second location in midtown at 70 West 45
th St which uses the same telephone number (!).  The downtown Butter is a beautiful room and may be one of the most under-rated restaurants in New York.  Chef Guarnaschelli is masterful with meat and this recipe may change the way you cook it.