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9 Recipes by Andrew Carmellini

• Braised Chicken with Peppers
• Carmellini's Tomato Risotto
• Gnocchi with Wild Mushrooms
• Ligurian Seafood Stew
• Pappardelle with Lamb Ragù
• Pasta e Fagioli
• Pork Meat Loaf with Chickpeas
• Shrimp with Fresh Citrus Sauce
• Spicy Braised Escarole

Why Because while working in the French style of the restaurant's owner, Daniel Boulud, he has forged a culinary identity all his own.

Born Cleveland, 1971.

Education Culinary Institute of America, Hyde Park, NY.

Experience Le Cirque 2000 and Lespinasse in New York City.

First thing prepared Tossed salad with vegetables from his family's backyard garden.

How he got into cooking "I was a very hyperactive kid. My mom says cooking was the only thing that would calm me down."

What he'd be if he weren't a chef A guitarist in a rock band. "I've been playing guitar since I was six."

A request he said no to Grilled skate. "It's difficult to grill skate."

Strangest food eaten Baby loofah (a gourd whose fibrous skeleton is commonly used as a bath sponge) with mushrooms and preserved sea scallops at Ping's Seafood in Queens, in New York City.

Favorite food books "I have a lot of out-of-print reference books on plants, flowers and vegetables."

How he gets to work Bicycle.

Least favorite food Sea urchin.

A frustration The sudden rise in food allergies. "I wonder why that is?"

Favorite wine "The monster reds. I had a 1971 Ridge Montebello recently that was so good it was almost a meal."

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