Inspired by the pickled pearl onions that became a family tradition, Barbara Lynch bakes fresh pearl onions in a mixture of cream, garlic, shallots and bacon, then tops it all with a crispy panko crust.
In her version of lemon meringue pie, Gale Gand forgoes a traditional crust for quick-baked sheets of sugared phyllo dough, which she layers with house-made lemon curd and a brown-sugar meringue. In the easy way, use good quality store-bought phyllo dough and lemon curd.
Traditional Southern cooks make pilau by browning rice in oil, then simmering it in stock. But Anne Quatrano skips the browning and cooks sweet, delicate Carolina Gold rice with okra and shrimp to create a satisfying main dish.
Chewy udon noodles have a mild flavor that’s wonderful with the delicate spices in this rich beef broth from Nobuo Fukuda. Udon is available at Asian markets and some supermarkets, but if you can’t find them, Italian egg noodles are the best alternative.
Beer-Braised Chicken Stew with Fava Beans and Peas
F&W Best New Chef 1999 Paul Kahan
Paul Kahan is a big fan of chicken thighs because they have so much flavor and are so inexpensive—the best of both worlds. He braises the thighs in beer to make an excellent spring stew that he (naturally) pairs with more beer.