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).
Related: More Daniel Boulud Recipes
Daniel Boulud's Chef Network
Fish & Seafood Recipes
At the Food & Wine Classic in Aspen over the weekend, genius chef Richard Blais further solidified his place as a Vine master by posting brilliant 6-second video clips on F&W's account (foodandwine) and his own (richardblais). He wasn't the only chef who got in on the fun. Top Chef winners Kristin Kish and Marcus Samuelsson (Masters) starred in Vines captured by F&W's Justin Chapple. If you don't have the Vine app yet, get it, and follow us. Until then, you can watch some of the amusing #FWClassic clips below.
Related: The F&W Classic Photo Project on Tumblr
Instagram Highlights from the F&W Classic in Aspen
Andrew Zimmern's Kitchen Adventures
Photo © Kate N.G. Sommers
This is the simplest way I know to roast a fish. Yes, you can rub with oil, dust with salt and roast. And I do that a lot. But you need a sauce, and the vegetable one here combined with the wine makes this the roasted fish I crave most, the one that takes me back to that Mediterranean beach and that girl and those stars. I think it will do the same for you. By the way, kids adore this because red snapper isn’t fishy. SEE RECIPE »
See More of Andrew Zimmern’s Kitchen Adventures