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19 Recipes by Lee Hefter

• Alsatian Cabbage
• Bread Stuffing with Apple, Raisins and Marmalade
• Brussels Sprouts with Chestnuts and Bacon
• Buttermilk Ham and Cheese Biscuits
• Celery Root and Green Apple Puree
• Cranberry, Quince and Pear Chutney
• Creamed Cipollini Onions and Mushrooms
• Frisée and Endive Salad with Pears and Blue Cheese
• Georgia Pecan Pie
• Hefter's Artichoke and Goat Cheese Agnolotti with Truffles
• Herb-Roasted Turkey with Maple Gravy
• Lemon Curd
• Lemon Curd Bread Pudding
• Mashed Yukon Golds with Chives
• Pork Chops with Mustard Cream and Alsatian Cabbage
• Rich Turkey Stock
• Shepherd's Pie with Parsnip Puree Topping
• Tuna Tartare Crisps
• Winter Squash Soup with Pie Spices

Age 31

Background Worked at China Moon Café, San Francisco; Granita, Malibu.

How he got into cooking "I got a job in a Chinese kitchen when I was 16 to learn about food and eat for free."

First memorable meal "I still remember the sashimi tuna pizza dinner I had at New York's Quilted Giraffe when I was 18."

Weirdest food he's ever eaten "English food--all those organ meats and savory pies."

Favorite equipment "I always keep a regular tablespoon in my pocket. I can spoon sauces and turn meat and fish with it--it's my ace in the hole."

Favorite place to eat Il Mulino, New York City.

What he'd do if he weren't a chef "I would make jewelry."

Recipe tip When making stuffed pasta with a butter sauce, partially cook the pasta in boiling water, then finish it in the sauce for more flavor.

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