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Jake Leiber

@jakeleiber

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SMOKED sausage on the menu, smoked and photographed on our little sidewalk in our little smokebox DAILY!

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Some videos of cooking, plating, seasoning, tasting, & all the best bits along the way. Lots of hands of people I love in these clips. Too many good memories

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On the menu tonight. Grilled squid, cannellini, culatello broth, spinach. Really perfect for icy blue skies!!!!

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We’re running it BACK!!! Another summer party with our dear friends @natoora_northamerica and @faccia_brutto_spirits . Tickets from $65 for all you can eat and drink, just dropped on Resy. As ever, $5 from each ticket goes to support the Farm Fund. It’s the Party Of The Year in our unbiased opinion... see you there!

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Cooking up all summer 💚

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Thrilled to be on the @todayshow this weekend and even more thrilled @alroker said Jake was the ‘ULTIMATE PANCAKE PRO’. Adding that to the resume. Recipe and full video is available on today.com !!! Or you can come get pancakes EVERY SATURDAY AND SUNDAY 💋💋💋💋

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#shortstack Part 2! Time to cook the @jakeleiber @chez_ma_tante pancakes. Two #castironskillet and plenty@of #ghee to fry these bad boys up! The #lemonzest takes it to the next level! Fluffy bread side. Crunchy outside. Like a pancake version of a toasted marshmallow. Worth the effort!

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What’s better than a #shortstack of #pancakes Well, we had Chef @jakeleiber of @chez_ma_tante on @todayshow Friday who made some #gamechanger flapjacks. Here’s a two parter on making these bad boys! Count me as n as one of the #shortpeople @randynewmanofficial Check out the recipe on @todayfood

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I love bringing you behind the scenes 🥰

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On Tunis: For months, I’ve wanted to try out this recipe - which I first saw on the@nytimescooking page. I finally have a free weekend, so got down to business today. @chez_ma_tante apparently has the U.S. in a chokehold over these pancakes, and I can see why; they’re delicious! I was a little dubious about the batter at first because it’s so different from other pancake batters, both in how it’s prepared - sugar tons of baking powder, and some sugar and salt whisked directly into eggs, with flour, milk, and butter added after. And because of how it looks - lumpy and a bit runny. But despair not, the runniness, coupled with the piping hot cast iron skillet slick with a ample amount of clarified butter allows the edges to flow and then fry. It looks like lace forming. If you’re into crispy edges and like the taste of butter, this is the recipe for you.

Clarifying the butter is an extra step, if you don’t already keep it on hand. Do NOT use non-clarified butter because its milk solids will burn with the high temperature of the skillet and you’ll have a mess on your hands. You could use store bought ghee, in a pinch.

The recipe is here: https://cooking.nytimes.com/recipes/1020121-chez-ma-tantes-pancakes?unlocked_article_code=1.y1A.lB8R.V_GuO6N3aYhQ&smid=ck-recipe-iOS-share

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Up next on the favorites list. A truly proper plate. It’s not always a pretty one but it’s made with love and spirit. Just look at that gravy. That rich color is only achieved with lots of time and care. A housemade little banger kissed on the hot grill. Vibrant mushy peas. Mash made with equal parts butter; always. It just never gets old. This is from some cooking days with @jakeleiber & @ggabe.borges

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If you build it, will they come for dinner? The restaurants opening in Hudson Square have been receiving press for taking a bet that the oddly named—and shaped—neighborhood (hint: it’s not a square) carved out of SoHo and the West Village will become a destination. Read the full article at the link in our bio.

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