Favorite Chefs of the Best New Chefs

F&W's Best New Chefs select their favorite chefs and recipes, from John Besh's oyster tartlets to Benedetta Vitali's linguine with cherry...
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recipes

Carolina Gold Pilau with Shrimp

BNC 2009 Linton Hopkins selects: Anne Quatrano

Traditional Southern cooks make pilau by browning rice in oil, then simmering it in stock. But chef Anne Quatrano, of Atlanta's Bacchanalia, skips the browning and cooks sweet, delicate Carolina Gold rice with okra and shrimp to create a satisfying main dish. She likes the Carolina Gold rice from Anson Mills (ansonmills.com).

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