Andy Nusser

Lamb Chops with Parsnips
Rating: Unrated
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When parsnips are sautéed until soft on the inside and brown on the outside, their unique sweetness emerges. Mixed with apple juice, lemon and horseradish, they make a terrific side dish for chops. More Amazing Lamb Recipes
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Gazpacho Salad
Rating: Unrated
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Andy Nusser teases apart all the elements of a traditional Spanish gazpacho—tomatoes, vinegar, bread and olive oil—to recombine them in a summery salad with real zing. He candies cherry tomatoes in a cinnamon-and-chile-spiked syrup. "I like how they explode like water balloons and taste like Red Hots," he says. Sea beans, crisp marine sprigs resembling slender green beans, add a salty crunch. More Terrific Salads
Fusilli Alla Crazy Bastard
Rating: Unrated
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This vibrant pasta, tossed with beet greens and creamy goat cheese, is an ode to Charles Barsotti's 1994 New Yorker cartoon of a rigatoni noodle on the phone to a friend, exclaiming, "Fusilli, you crazy bastard!" Tarry Lodge chef Andy Nusser says, "It became the punch line to every joke."
Andy Nusser's secret for cooking duck is to slowly sear it over low heat, which crisps the skin while keeping the meat tender. He likes duck best with a sweet-tart sauce like this cranberry mostaza (mustard) with a hint of red wine vinegar. More Incredible Duck Recipes