- How To Make Maura Kilpatrick's Espresso-Laced Pecan Pie
- How to Make Claus Meyer's Danish Rye Bread
- Bobby Flay's Ultimate Kentucky Hot Brown Sandwich
- How to Make Crab Cakes with Smoky Onion Remoulade
- Chef Jessica Koslow’s Perfect Squash and Sprouts Bowl
- How to Make Eric Ripert's Provençal Vegetable Soup
- How to Make Francis Mallmann's Gnocchi with Chorizo Sauce
- How to Make Travis Lett's Killer Aioli BLT
- How to Make Fabio Trabocchi’s Risotto-Style Penne with Tomatoes
- How to Make Suzanne Goin's Beer-Steamed Shrimp
This ham has unlimited leftover potential. Add it to this incedible strata the next time you need brunch for a crowd.
“The nostalgia component is just as important as the dish itself,” says Kevin Gillespie of Revival in Decatur, Georgia. When the Top Chef alum decided to open a restaurant with executive chef Andreas Müller, he wanted to elevate the Southern classics he grew up loving (many of the recipes are his grandmother’s).
The house-smoked ham is next-level: The crust is lacquered with brown sugar and spices, but the interior is juicier than any ham Gillespie had as a kid. The secret: He cooks it in foil and lets it rest before unwrapping, so no moisture is lost. The result is steamed yet caramelized—reminiscent of Grandma’s holiday ham, but (with all due respect) even better. 129 Church St.; revivaldecatur.com.