“This is my twist on spaghetti aglio e olio [spaghetti with garlic and oil], which I personally find boring,” Stowell says. He shakes up the classic pasta dish with plenty of anchovies and crushed red pepper and a scattering of garlicky bread crumbs.More Pasta Recipes Recipe from Food & Wine Best New Chefs All-Star Cookbook.
Mexican posole is typically a thick, hearty soup made with hominy (chewy dried corn kernels with the hull and germ removed). For his version, Ethan Stowell slow-simmers chunks of pork butt in water with onion and garlic to create a dish that's appealingly brothy. He likes to make it with chicharrones (fried pork rinds) and pig's feet, hard-to-find ingredients that are omitted in the recipe here. The array of fun, potently flavorful condiments—jalapeño, onion, cilantro and lime wedges—is key to the dish.More Mexican Recipes
Ethan Stowell sticks to Italian tradition when making osso buco, topping braised veal shanks with a citrusy gremolata (orange and lemon zest mixed with garlic and parsley). He advises spooning out and eating all of the marrow from the bones for what he calls "a mouthful of fatty goodness." More Veal Recipes
Ethan Stowell loves mussels all year round, but he's particularly fond of the plump summer ones from Washington's Puget Sound. "I often grab a couple handfuls of mussels at the end of the night and cook them at home for a late-night snack," he says. Here he flavors the briny mussels with lemon juice, fresh herbs and speck, the salty cured ham. More Mussels Recipes
When making most stews, cooks typically brown the meat before braising it; here, Ethan Stowell skips that step, which simplifies the Moroccan recipe and gives the lamb a buttery, melt-in-the-mouth texture. The dish is vibrantly flavored with ginger, cumin, coriander, olives and lemon; the broth is delicious over couscous. Slideshow: More North African Recipes