Nury, Yann – BGLO

The Secret to This Winter Vegetable Soup Is All in the Stock

The New York Times – T Magazine:

Yann Nury explains how to make stock with a golden color and clean taste, and shares a recipe for a hearty root vegetable soup.

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:

Yann Nury shares his recipes for three festive hors d’oeuvres: caviar tater tots, grilled-cheese wedges and beef tartare bites.

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 French chef Yann Nury elevates classic seasonal recipes with fresh flavor combinations and a few luxurious additions.

The New York Times – T Magazine:

Yann Nury’s New York atelier, where he hosts the lucky few for meals, doubles as a secret design haven.