Sean Rembold
Contributor
Sean Rembold is the chef-owner of Ingas Bar, a restaurant in Brooklyn Heights, New York. He was the executive chef at several notable New York City restaurants, including Diner, Marlow & Sons, and Reynard. Sean has received two James Beard Award nominations for Best Chef: New York City.
Grilled Flatbreads with Apples, Bacon, and Onion
Use store-bought pizza dough as the canvas for this spin on Alsatian pizza.
Apple Croustades With Brown Sugar–Bourbon Ice Cream
Layers of buttered and sugared phyllo pastry are molded in muffin tins to form the crisp crusts for these mini apple croustades.
Farro with Wild Mushrooms and Herbs
In this creamy, risotto-like side, arborio rice is replaced with healthier whole-grain farro.
Pickled and Sautéed Carrots with Almond Purée
Steal Brooklyn chef Sean Rembold's Reynard restaurant move: Use one ingredient—carrots—two ways.
Mustard Greens, Roasted Squash, and Hazelnut Salad
Use this toasted-hazelnut vinaigrette on any fall salad.
Apple Croustades with Brown Sugar–Bourbon Ice Cream
Layers of buttered and sugared phyllo pastry are molded in muffin tins to form the crisp crusts for these mini apple croustades.
Brown Sugar-Bourbon Ice Cream
This ice cream pairs brilliantly with about any fall-flavored pie you can imagine (apple! pecan! pumpkin!), but it's just as good served on its own.
