This side dish from Anne Quatrano (BNC class of 1995) celebrates the best of summer with a combination of chilled gazpacho and chunky, fresh vegetables. “It’s a perfect way to highlight all that is right about summer vegetables at their peak,” Quatrano says. “We utilize tomato scraps for a juicy vinaigrette, and all the bounty of the summer can be combined in a delicious and healthy salad.” For a meatier bite, substitute melted lardo for extra-virgin olive oil in the dressing. Leftover tomato-cucumber water works well in a savory cocktail with crisp blanco tequila.
Quatrano uses black bass, which she loves for its flaky texture, but snapper, branzino or small cod would also work well in this dish. She simmers the fillets in a broth scented with fresh thyme, fennel and orange zest, then drizzles thick, garlicky aioli on top. Slideshow: Grilled Seafood RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook
Quatrano has a simple trick for making these duck breasts juicy and flavorful: Just a few hours before pan-roasting, she rubs them with a fresh herb and salt mix, which lightly cures the meat. Slideshow: More Duck RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook
This classic smoked salmon and chopped egg sandwich is exactly what we need after a long night out.Slideshow: