Most Wanted Recipes
To celebrate the 25th anniversary of F&W’s Best New Chef awards, one of our biggest stars shares one of his most requested recipes.
Daniel Boulud was named a Best New Chef 1988 at Manhattan’s Le Cirque.
He now has more than a dozen restaurants around the world, including his flagship, Daniel, in Manhattan.
As a young chef in France, Daniel Boulud worked for luminaries like Georges Blanc and Roger Vergé, who demanded superb ingredients. But
it wasn’t until he arrived in the US that Boulud discovered truly amazing scallops. “I was blown away by the delicate, sweet flavor of the ones from Maine,” says the chef, who is celebrating the 20th anniversary of his New York City flagship, Daniel, this year. He features them in excellent dishes like “black tie” scallops, layered with truffles and baked in puff pastry. Even more popular is this recipe. Boulud quickly cooks scallop slices, then serves them with a rich, tangy avocado-tomatillo sauce and Indian-spiced hearts of palm (we substitute chayote, which is easier to find, and cherry peppers for the Fresnos that Boulud pickles).
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Fish & Seafood Recipes
Most Wanted Recipes
To celebrate the 25th anniversary of F&W’s Best New Chef awards, one of our biggest stars shares one of her most requested recipes.
April Bloomfield, a Best New Chef 2007 at the Spotted Pig, is now also the chef and a co-owner of the John Dory and the Breslin, all in Manhattan. Later this year, she will open Tosca in San Francisco.
At the Spotted Pig, April Bloomfield’s NYC gastropub, the Caesar salad is so popular that a couple actually left the restaurant when they discovered she’d briefly taken it off the menu. She’s been perfecting the recipe— which involves an especially tangy and garlicky dressing, large torn croutons and plenty of grated Parmesan—since she was an 18-year-old line cook at Kensington Place in London. “It’s the first salad I didn’t find boring,” she says. “It has such great texture and a ‘more-ish’ quality; you want to keep eating it.” The dish has evolved over time: “It used to have crushed white pepper; I did away with that.” Now she insists that all the ingredients, and even the bowl, be chilled. “It’s also important to eat this salad with your fingers, if possible,” she adds, “because it’s fun and naughty.” SEE RECIPE »
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