Rich enough to stand up to the flavor of the ham and sunchokes, and the bubbles contrast with the smooth soup. Photograph by Reinhard Hunger ...

The sunchoke, as it’s also known, is nutty, rich in iron, satisfyingly crunchy, and particularly well suited to the pickling treatment it gets from City Bakery savory chef Ilene Rosen.

Before a dessert can make its debut on the EsterEv menu (changes happen seasonally, at least), it often needs weeks of research and development. Bartram and Zweig have both been through the recipe ...

yet subtle enough to let the flavors of the caviar shine through. Keller also advises on how to shop for caviar and which varieties pair well with different dishes. Prepare the sunchoke panna ...