These epically good garlic bread rolls from star chef Daniel Humm are soft, garlicky and super-buttery. The best part is the irresistibly cheesy crumble that’s baked on top. Slideshow: More Dinner Roll Recipes
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In this ultimate version of baked clams, chef Daniel Humm includes chopped clams in the filling, doubling down on briny clam flavor. Bacon, parsley, lemon and a touch of Parmigiano-Reggiano cheese add a savory, herby kick. Slideshow: More Clam Recipes
As a child, Humm drank a glass of warm milk with honey before bedtime. At The NoMad, he reimagines the drink as a cold dessert. For drizzling over vanilla ice cream, he likes the visual contrast of a darker buckwheat honey but says it’s fine to use any kind of honey in the crumble and brittle.More Beautiful DessertsRecipe from Food & Wine Best New Chefs All-Star Cookbook
This clever mix of sweet and savory ingredients can be served as a light first course or an elegant dessert. Humm makes the recipe with apricots, but peaches also work well.More Great Recipes with TomatoesRecipe from Food & Wine Best New Chefs All-Star Cookbook
Switzerland has been making Sbrinz—a hard, aged, cow's-milk cheese—for centuries. Daniel Humm uses the pleasantly salty Sbrinz to top a gratin made with a ratatouille-like mix of sautéed zucchini strips, bell peppers and tomato. Parmigiano-Reggiano, another hard, aged, cow's milk cheese, is a fine substitute. More Vegetable Dishes
Daniel Humm's broiled open-face cheese sandwiches make a terrific snack or a decadent lunch. They evoke classic Swiss fondue because they combine bubbling hot Gruyère with white wine and kirsch, a cherry-flavored spirit. More Gooey, Melted Sandwiches
This simplified version of Daniel Humm’s whimsical appetizer at NYC’s Eleven Madison Park has store-bought smoked sturgeon, hackleback caviar and rye crackers. Slideshow: More Chef Recipes Made Easy
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"Every house has an herb garden," says Daniel Humm of Ticino, the southern region of Switzerland. Accordingly, he infuses roasted peaches with honey-rosemary syrup. The mascarpone in the ice cream reveals the strong Italian influence on Ticino's cuisine. More Fruit Desserts
If Daniel Humm were cooking in the northern, more Germanic part of Switzerland, he'd probably serve this spectacular roasted veal with spaetzle, but because he's in the southern, Italian region, he makes a luscious risotto with porcini mushrooms. More Veal Recipes