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Cookbook Club: The Four Horsemen

For this summer edition of Janet's cookbook club, we made recipes from The Four Horsemen cookbook. So damn good. I made the melon & prosciutto salad (with delicious Picasso melon), and sourdough bread for the leek toast.

Overhead shot of a variety of dishes
Sugar snap peas with calabrian chile, mint, and ricotta salata
Sugar snap peas with calabrian chile, mint, and ricotta salata
Braised leek toast with whipped ricotta, oregano oil, and anchovies
Braised leek toast with whipped ricotta, oregano oil, and anchovies
Summer melon with pickled long hot peppers, prosciutto, and marcona almonds
Summer melon with pickled long hot peppers, prosciutto, and marcona almonds
Sweet corn salad with pine nut dressing, mint, and peppers
Sweet corn salad with pine nut dressing, mint, and peppers
Marinated mussels
Marinated mussels
Burrata with thinly sliced prosciutto and grilled peaches
Burrata with thinly sliced prosciutto and grilled peaches
Pasta coperta
Pasta coperta
Grilled head-on shrimp with pounded cilantro and thai chiles
Grilled head-on shrimp with pounded cilantro and thai chiles
Patatas bravas with chipotle-tomato jam and aioli
Patatas bravas with chipotle-tomato jam and aioli
Grape-nuts semifreddo with miso caramel
Grape-nuts semifreddo with miso caramel
Flourless chocolate cake
Flourless chocolate cake