Discover some of New York City’s best-kept secrets as host Pete Evans of Moveable Feast with Fine Cooking heads to the trendy Tribeca neighborhood in Manhattan. Chefs Marc Forgione and Marc Murphy reveal a few fine cooking favorites in this foodie haven. Rib-Eye with a Pea-Avocado Tahini Purée and Tuna Porterhouse Steaks embody the evolving hip culture of Tribeca.
Two Marcs in Tribeca (603)
Recipes from this episode
Seared tuna steaks served with juniper jus and seaweed butter provide a hearty, meatless entrée. This bold dish has what it takes to satisfy red-meat lovers.
This cocktail is delicious and refreshing on a hot summer day. Substitute regular basil plus 1/2 tsp. lemon juice if you can’t find lemon basil.
Need a memorable summer meal? You can’t go wrong with the big flavor of grilled rib-eyes. Paired with this refreshing avocado-tahini purée, they make a true showstopper meal.