David Chow – BGLO

Yann Nury’s Easy Chicken Stock

The New York Times – T Magazine:

This recipe produces a flavorful golden broth with excellent clarity — achieved with a surprisingly simple technique.

The New York Times – T Magazine:

Nury serves this classic steak tartare on celery-root chips.

The New York Times – T Magazine:

Nury uses three different kinds of cheese for depth of flavor in these mini sandwiches.

The New York Times – T Magazine:

The chef Yann Nury makes his tater tots from scratch, frying them in duck fat for extra rich flavor.

The New York Times – T Magazine:

The makeup artist and model Raisa Flowers shaves her brows and creates a glamorous makeup look.