From Our Archive
This story was published before Summer 2021, when we launched our new digital experience.

Eleven Madison at Home

MOST READ
Sohm looks at the color and how fine the mousse is — the fine streams of bubbles — a sign of great quality.

Wine and Spirits

How to Drink Grower Champagne

Legendary sommelier Aldo Sohm on rarer bubbles.

David Lynch Transcendental Meditation Interview

Self-Care

The Deep Dive

A light conversation with David Lynch on Transcendental Meditation, the unified...

The Write Stuff

Design

The Write Stuff

A dip into the world of luxurious fountain pens.


Courtesy Eleven Madison Park: The Cookbook. © Francesco Tonelli.

When one of the world’s best restaurants releases a cookbook, you don’t buy it expecting to find a recipe for your next chicken dinner inside. You probably don’t plan to cook anything, for that matter, unless you’re the type of home cook who’s immersed in immersion circulators and has a liquid nitrogen hook-up on speed dial. But the latest coffee-table cookbook, from New York’s vaunted Eleven Madison Park, offers a trove of easy-to-make staples and flourishes among all of the wild boar torchons and dehydrated milk foams. We’ve been stealing individual components from complex dishes (aromatic braised potatoes from a sea urchin salad, say) and adding compound butters, vinaigrettes and pickles from the dozens offered at the back of the book to our Thanksgiving menu. You can’t copy an artist’s brushstrokes, but you can mix his paints. Eleven Madison Park: The Cookbook is available Nov. 11; elevenmadisonpark.com

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