goop Label: the December edition
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FT33 Favorites for the Home Cook

Last week, chef Matt McCallister and the team at FT33 treated the goop gang and our friends in Dallas to a true farm-to-table dining experience. As soon as we walked into the restaurant and saw persimmons drying in the traditional Japanese hoshigaki method—they are peeled, hung to dry, and carefully massaged every day for several weeks—we knew Chef Matt had a real respect for his ingredients. This deference was clearly reflected in the menu, too: each dish simply, yet very elegantly, highlighting one beautiful, seasonal ingredient. To help us recreate this incredible dinner at home, he shared simplified versions (we’re busy home cooks, after all!) of four of our favorite dishes from the night.

  • Escarole Salad with Pecans, Asian Pear, and Ricotta Salata

    Escarole Salad with Pecans, Asian Pear, and Ricotta Salata

    Escarole is one of our favorite fall ingredients and this salad, dressed up with crunchy Asian pear, salty ricotta salata, and fragrant Thai basil, might be our new favorite way to use it.

    GET RECIPE

  • Roast Chicken with Celery Done Three Ways

    Roast Chicken with Celery Done Three Ways

    Who knew celery root and chicken were such a perfect pairing?! We loved the creamy celery root purée and the fact that Chef Matt incorporates every element of the celery plant into this dish, from the root to the stalk to the leaves.

    GET RECIPE

  • Roasted Beet Tartare with Citrus and Herbs

    Roasted Beet Tartare with Citrus and Herbs

    A fun, plant-based twist on a classic beef tartare, this dish is the perfect balance of sweet, briny, and earthy. It makes an impressive starter for any dinner party.

    GET RECIPE

  • Chai Cherries

    Chai Cherries

    The chocolate dessert served at FT33 was insanely good, but a little labor-intensive for us home cooks. The chai cherries, however, are totally manageable on their own and delicious served over vanilla ice cream.

    GET RECIPE

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