Garrett Weber-Gale

Inspired by a potato gratin at Restaurant Daniel in New York City, this gratin achieves a creamy texture without any dairy, and gets great flavor from thyme and rosemary.
At Maison Troisgros in France, Garrett Weber-Gale learned how to cook steak in a pan, which helps retain the juices. “Grilling,” he says, “sucks the moisture out of meat.” He’s a big fan of bison, because it’s leaner and higher in iron than beef, but beef tenderloin also works well here. Slideshow: More Healthy Meat Recipes