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If you’re anything like us, there’s a gaping hole in your life (or stomach) now that dining out is on hold. And if you, like us, wish there was something you could do to help the countless restaurant workers affected, friend, there is! On the Line is an upcoming digital cookbook that features recipes from 30 of our favorite restaurant chefs from across the country (from spots like Crown Shy, Gramercy Tavern, Lilia and more), and all of the proceeds will benefit the LEE Initiative’s Restaurant Workers Relief Program, as well as the contributing chefs.
You can pre-order the e-book starting today, but as a sneak peek, we’re sharing this pork Milanese recipe from sous chef Tyler Kenny of the Brooklyn, New York restaurant Hart’s.
“Pork Milanese is a special dish at Hart’s,” Kenny writes, “that could very well be seen as a staple on the menu because how much we like to work with it. Whenever I make an herby dip, I like to use the herb stems since they hold so much flavor. This is one of those dips that is very versatile. For instance, I love the spice that builds from the garlic in the yogurt, so sometimes I go crazy and do five cloves of garlic instead of two or three!”
Go ahead, use five cloves. You’re staying in, right?
Excerpted with permission from On the Line, by Elena Besser, Jackson Cook and Graham Burns, May 2020.
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