"I love opposites—raw and cooked, hot and cold. I don't believe in harmony; that's for children," says chef Francis Mallmann. Here, he redefines potato salad by tossing contrasting ingredients together in unusual combinations, like warm, crisp potatoes and sautéed leeks with fresh salad greens. Slideshow: More Potato Salad Recipes
"We Argentinians have a very sweet tooth," says chef Francis Mallmann about this dessert of delicate crêpes filled with the Latin caramel sauce dulce de leche and topped with whipped cream.
Francis Mallmann cooks salmon fillets on a large, flat stone that has been heated in hot coals so that it gets superhot and gives the food an incredible crisp crust; a griddle or flat-bottomed skillet would be fine, too. He cooks the salmon on one side only, charring it lightly, while the other side stays tender, sweet, and fresh-tasting.