Sublime

STRIPED BASS À LA FIORENTINA Sauté fish fillets in butter and oil until golden. Set aside. In a saucepan, sauté whole peeled tomatoes, anchovies, chopped garlic, chopped cilantro, capers, a splash of balsamic vinegar, and thinly sliced potatoes until potatoes are soft and sauce is thickened. Serve fish on a bed of sauce.

BLOKHIN’S KOREAN BARBECUED RIBS Rinse flanken-style ribs in cold water. In a separate bowl, mix soy sauce, brown sugar, rice wine, sesame oil, black pepper, and cayenne. Combine onion, garlic, pears, and ginger, and process to a smooth purée, then add to the soy mixture. Add toasted sesame seeds and a splash of water to thin. Pour marinade over rib

fish clean with a knife or spatula, discarding the salty-sugary dill. To serve, slice very thinly on the diagonal, detaching each slice from the skin. SERVES 10 OR 12 Sweet Mustard Sauce Combine ¼ cup spicy brown mustard, 1 teaspoon dry mustard, 3 tablespoons sugar, 2 tablespoons red wine vinegar. Beat in 1/3 cup vegetable oil in a steady stream to