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What’s the only thing better that a cookbook by an awesome chef? A notebook by an awesome chef like Harold Dieterle, Top Chef season 1 winner and chef-owner of popular NYC restaurants Kin Shop, the Marrow and Perilla. Pick up a copy of Harold Dieterle’s Kitchen Notebook, a collection of recipes influenced by Italian, Thai, German and other world cuisines. We’ve never been more excited to see all these cultures in one delicious place.

Tuna is one of the meatier fish around, which facilitates pairing it with similarly meaty accompaniments, such as the ragù here, which combines slightly spicy merguez sausage with escarole, garlic and herbs. Bigeye tuna has a higher fat content than yellowfin and isn’t overfished like bluefin. It’s available from midsummer to early fall — the perfect time to make and enjoy this dish.

Reprinted with permission from Harold Dieterle’s Kitchen Notebook