Best New Chefs' Easiest Recipes

F&W's Best New Chefs compile their simplest dishes, from chilled spring pea soup to zucchini carpaccio with salt-broiled shrimp.
One dish served fresh every day.
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recipes

Beet-and-Red Sorrel Salad with Pistachio

Sorrel is a leafy green that gives dishes a tart, almost sour flavor. For this salad, Paul Liebrandt (BNC '09) likes using red ribbon sorrel—a European variety with bright green leaves and intense red veins—because it's so pretty with the beets and because its tang is so nice with the nutty pistachio sauce.

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