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Known for his deep commitment to all things homemade, chef Paul Virant of Vie Restaurant in Western Springs, Illinois, conjures up quick and easy from-scratch recipes for three pantry necessities: ketchup, mustard and mayonnaise.
Vie Restaurant, 4471 Lawn Ave., Western Springs, IL; 708-246-2082.
Chef Andy Nusser of New York City’s wonderful, Spanish-inspired Casa Mono serves grilled steaks and whole birds atop bright, piquant salads with "architectural integrity"—featuring ingredients with enough heft to hold their own against any type of meat.
Casa Mono, 52 Irving Pl., New York City; 212-253-2773.
At New York City’s Momofuku Noodle Bar and Momofuku Ssäm Bar, F&W Best New Chef 2006 David Chang’s pickle plate comes with nearly a dozen options. In summer, when produce is at its peak, Chang pickles everything from sweet corn to honeydew melon.
Momofuku Noodle Bar, 163 First Ave., New York City; 212-475-7899. Momofuku Ssäm Bar, 207 Second Ave., New York City; 212-254-3500.
Ana Sortun, chef at Boston’s Oleana and author of Spice: Flavors of the Eastern Mediterranean, has countless recipes for phenomenal Middle Eastern sauces that add exotic flavor to grilled favorites like kebabs or fish.
Oleana Restaurant, 134 Hampshire St., Cambridge, MA; 617-661-0505.
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