Photos: Gabrielle Hamilton at Frasca Food & Wine
Bagna càuda -- a garlicky, anchovy-imbued dip -- served with fresh radishes.
Crisp, curry-infused soft shell crab with frisee and watercress.
These were the noodles Hamilton refused to let Frasca make. Perfectly al dente buttered egg noodles with caraway and cottage cheese. You could make this at home.
Supple, roasted chicken in vinegar sauce with garlic.
Mouth-puckering rhubarb with sweet lemon curd and meringue.