CARROT AND AVOCADO SALAD WITH CRUNCHY SEEDS

Serves 4 1 tbsp. sunower seeds 1 tbsp. pumpkin seeds 1 tbsp. white sesame seeds Cumin and Citrus Roasted Carrots 1 avocado, halved, pitted, peeled, and cut into thin wedges 4 cups sprouts, preferably a mix of radish and beet 1 tbsp. plus 1 tsp. sour cream Spread sunower, pumpkin, and sesame seeds on a baking sheet. Toast until golden, about 7 minutes, at 350F. Arrange carrots on a platter. Put avocado and sprouts on top. Drizzle with sauce. Dollop sour cream and sprinkle seeds. For The Carrots 1 lb. peeled carrots 3 garlic cloves 1 tsp. cumin seeds 1 tsp. fresh thyme leaves tsp. crushed red chili akes Sea salt and black pepper 1 tbsp. red-wine vinegar cup and 2 tbsp. extra-virgin olive oil 1 oranges 2 lemons Boil carrots about 20 minutes. Pound garlic and seasonings until pasty. Add vinegar and cup olive oil, pounding until mixed. Drain carrots, arrange in one layer in a roasting pan, and top with cumin mixture. Halve orange and lemons; place over carrots. Roast for 25 minutes at 350F. Once its cool, squeeze 2 tbsp. each of orange and lemon juice. Emulsify with 2 tbsp. oil and season. Reprinted from Home Cooking with Jean-Georges, by Jean-Georges Vongerichten. Copyright 2011. Published by Clarkson Potter, a division of Random House, Inc.

FOOD
He may have an empire, but
Jean-Georges Vongerichten keeps

FASHIONABLE

it simple at home
WHATS THE TREND IN FOOD RIGHT NOW? Simplicityno way back from farm-totable. People dont want a noodle in the shape of a shrimp or a shrimp in the shape of a noodle! IT SEEMS AS IF EVERYONES SERVING KALE SALAD THESE DAYS. YOUR RESTAURANT ABC KITCHEN IS NO EXCEPTION. We are all going back to hippie food! Kale salad is healthy and has good avour. For me, this is not so different from the cabbage salad I grew up eating in Alsace. YOU INVITE SOME FRIENDS OVER FOR DINNER. WHATS THE PLAN? I have my guests arrive around 6:30 or 7 and start the party off with a standing snackmaybe a bowl of crab meat and some toasted bread that people can serve themselvesand a glass of bubbles. I serve dinner around 8 or 8:30. HOW DO YOU DECORATE YOUR TABLE? I like to keep it bare, no cloth. I mix and match tableware, and I try to keep everything seasonal. In the spring, instead of owers, sometimes Ill put two bunches of asparagus on the table. WHATS YOUR SERVING PREFERENCE? Family-style, always. The food stays warm, and it makes everything very convivial with all the fumes coming together. It also starts a conversation. HOW DO YOU KEEP IT CHIC? Keep everything separate. If you do asparagus, do only one platter. Then another bowl of sugar snap peas, then a platter of roasted carrots. When you mix things, it gets messy. AT PARTIES, WHAT IS A FOOD YOU ARE OFTEN SERVED THAT YOU COULD DO WITHOUT? Sausage in a blanket. If its homemade and interesting, yes, but they are usually not made with good sausage! YOURE SET TO OPEN A MEGAMARKET IN NEW YORK THIS AUTUMN. EXCITED? Very. The project joins ABC Carpet & Home and ABC Kitchen and brings a little bit of the Union Square Greenmarket indoors the best local artisanal products under one roof.

I mix and match tableware and try to keep it seasonal

J E A N - G E O R G E S S M U S T - H AV E S

Lindt chocolate I eat a piece every night for sweet dreams.

Sea salt Salt from the sea is less dry.

Peonies I like country owers.

Riedel glasses Theyre very thin and durable.

Kimchi My latest obsession.

Urban Oasis plates Earthy and casual chic.

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