Orecchiette with Marinated Eggplant, Burrata and Chiles
At New York City's A Voce, Missy Robbins makes this elegant, decadent pasta dish with burrata, the creamy cow's-milk cheese from Italy. She says, "I absolutely love burrata, but this recipe also includes my trifecta of favorite ingredients: marjoram, lemon and chiles."
At Seattle's Poppy, Jerry Traunfeld toasts and grinds whole coriander seeds before pureeing them with roasted cauliflower, tahini paste, lemon and cilantro. When making his excellent dish at home, use ground coriander from a bottle to season this bright, tangy recipe.
Matt Neal Neal cooks the key ratatouille ingredients—eggplant, zucchini, bell peppers and onion—separately. "That way, I can make sure each vegetable cooks exactly how I want it; plus they won't steam in a big group all together," he says. "Customers request this sandwich all summer long, but we wait until the ingredients are available at the farmers' market before we serve it."
"My granny taught me that when corn is very fresh, the juices are naturally creamy," Kevin Gillespie says. "I took that as the gospel." He grates half of the corn here to make a luxurious puree that thickens without cream.