Chocolate Tart with Walnuts and Coffee Cream
This crustless tart defies logic. It manages to taste as light like a sponge cake and as fudgy as a brownie all at the same time. The magical mixture, laced with toasted walnuts, spotlights the intensity of bittersweet chocolate, as do the chocolate-cherry glaze and coffee whipped cream.
Hazelnut Cake with Caramelized Hazelnuts
Tis’ the season for Turrón! Chef Marc has transformed Spain’s iconic nut-studded honey nougat Christmas candy flavors into a tender, buttery, almond-hazelnut cake topped with freshly whipped vanilla cream, candied hazelnuts, a drizzle of honey and a final sprinkle of sea salt to perfectly balance the sweetness.
Gather your friends for a Spanish New Year’s Eve at Boqueria as we ring in 2019 with 2 very different experiences; a seated family style tapas feast at Flatiron, Soho, UES & Dupont, or a cocktail party with passed hors d’oeuvres and tapas stations at West 40th.
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.
RAYA A LA PLANCHA
Seared Skate Wings
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.
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