Our favorite Thanksgiving recipe
Come fall, the markets in New York fill with a wide variety of squash. Chef Marc loves to roast them in the oven until tender and pair them with something salty or spicy to complement their natural sweetness.
A few years back, we had a chance to visit Mallorca with Miguelangel Cerdá, a winemaker most famous for his cult favorite, Anima Negra. He walked us through the fields surrounding a small vineyard and pointed out the different wild herbs that grew among the gnarled, weathered vines.
This fresh and vibrant recipe for Seared Skate Wing will ease you into the crisp days of fall.
Come October, we begin our annual ritual of stalking our favorite Greenmarkets for peak-season rutabaga and eagerly awaiting our first haul of freshly caught skate wings of the season.
Here on the North American east coast, it’s not uncommon for the verdant leaves of summer oaks to fall without notice late in the year—for the “I NY” towels of lounging tourists dotting Central Park to fade into blankets of freshly fallen snow over the course of a long weekend, leaving us scrambling to unpack our winter wardrobes and wondering if Autumn has up and abandoned us altogether.
Marc arrived at Boqueria eager to add new dishes to the menu, but his most important mission was to pick apart and perfect Boqueria guest favorites. He obsessed over the croquetas. He knew that a passable croqueta could still be easy to love, but that an expertly executed croqueta is an irresistible glimpse into another dimension.
