Most Wanted Recipe
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.
F&W named Johnny Monis a Best New Chef 2007 at Komi, his Greek-inspired restaurant in Washington, DC. He is now also the chef-owner of Little Serow, located next door to Komi. There, Monis offers highly spiced, boldly flavored Northeast Thai dishes like laap muu Chiang Mai, made with hand-minced pork. But that recipe isn’t ideal for home cooks: “It’s very labor-intensive and includes just about every part of the pig, including its blood,” he says. A wildly popular but more home-cook-friendly dish on Monis’s $45 prix fixe menu is laap pla duk, a vibrant catfish salad with mint, dill, cilantro and a spicy lime dressing; it’s served with a bowl of raw vegetables to balance the searing heat. “You want a really deep char on the catfish skin,” says Monis, who recommends wild salmon as an alternative. “It’s one of my favorite dishes year-round, but it’s best once the weather lets you get the charcoal grill going.” SEE RECIPE »
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Grace in the Kitchen
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
I can understand people feeling a bit intimidated when making omelets: There are so many different techniques and styles. Do you stir the eggs until they’re set or do you leave them be, then flip and fill? Do you lift the set edges to let the runny egg seep underneath? As if it’s not already stressful and nerve-racking enough, I like using the soufflé omelet method where the yolks are mixed with cheese and flavorings and then folded into beaten whites to make the fluffiest omelet ever. (I think it takes much of the worry out, because once the eggs are in the pan, that’s it, you’re done. But more on that later.)
In this one, I've sautéed watercress and beaten it, along with some stinky Fontina cheese, into the yolks, folded in the whites and poured it in the skillet where it cooks over moderately high heat for about 3 minutes undisturbed. Topped with a bit more stinky Fontina, then broiled until the cheese is melted and the eggs are set, it finally gets turned out (halfway out of the skillet, then folded onto itself) onto a large plate where it starts to deflate quickly. Meaning? Eat it right away! Honestly, 10 minutes of (potentially scary) work never had a bigger payoff. SEE RECIPE »
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Andrew Zimmern's Kitchen Adventures
When I was growing up in NYC in the ’60s, my dad would take me out every week for roast duck at any of the half dozen amazing Czech and other Eastern European restaurants that helped define the Yorkville neighborhood of Manhattan for generations. Those days are gone: The German, Czech and Polish restaurants that served some of the best traditional comfort food in the city are no more. It took me years and many trips overseas to figure out how to replicate the spiced orange duck that was so popular when I was a kid. It was fancy food back then, for sure. This recipe is easier than it looks, and the results are stellar every time. It’s foolproof. SEE RECIPE »
See More of Andrew Zimmern’s Kitchen Adventures