Photo of Scott Conant
Photo of Scott Conant

Scott Conant

Scott Conant is a two-time James Beard Award-winning chef, restaurateur, Food Network personality, and cookbook author. With a career spanning more than 35 years, Scott brings flawless technique and unwavering passion to create soulful food in a convivial atmosphere.

Expertise: Elevated & Approachable Italian-inspired Cuisine

Experience: Scott Conant built a reputation for outstanding leadership and culinary creativity early in his career, running the kitchens of famed Italian spots such as il Toscanaccio. He officially put his name on the map in 2002 when he opened the beloved L'Impero in Manhattan, which garnered the title of "Best New Restaurant" from the James Beard Foundation. Following the success of L'Impero, he opened Alto, an elegant Italian restaurant in Manhattan, and in 2004 was named a "Best New Chef" by Food & Wine. Scott has published four cookbooks including his newest and most personal to date, "Peace, Love, and Pasta". He is known to fans worldwide for his Food Network appearances throughout the years, most notably for his long-running role as a judge on "Chopped".
Lobster Gnudi
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This elegant lobster gnudi dish from chef Scott Conant’s New York City restaurant, Fusco, gets a springy spin with bright green peas and ramp leaves. If you have fresh fava beans, those would also be great tossed into this dish. Slideshow: More Lobster Recipes 
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Star chef Scott Conant slowly poaches his shrimp in olive oil while roasting his beef in the oven at a very low temperature for a super-flavorful and extra tender surf-and-turf. Slideshow:  More Surf and Turf Recipes 
Salmoriglio
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This versatile sauce can be used as a dressing for roasted or grilled vegetables, seafood or meat and is great smeared on grilled bread. Slideshow:  More Dressings 
Heirloom Baby Tomato Sauce
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Chef Scott Conant featured this recipe at the Food & Wine Classic in Aspen, during a demo called Soul of Italian Cooking.
Semolina Pudding
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Chef Scott Conant's sweet, warming pudding with walnuts and pine nuts is just as good for breakfast as it is for dessert. Slideshow: More Pudding Recipes 
These classic Greek stuffed vegetables from chef Scott Conant are filled with ground beef and rice seasoned with onion, tomato, parsley and thyme. Slideshow: More Bell Pepper Recipes 
Grilled Sea Bream
Rating: Unrated
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By soaking whole fish in salted water before it’s grilled, chef Scott Conant keeps the flesh moist and ensures crispy skin. Slideshow: More Grilled Fish Recipes 
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Chef Scott Conant likes serving summer’s juiciest, sweetest watermelon just with feta, salt and crunchy toasted almonds. Slideshow: More Summer Salad Recipes 
These classic boiled Turkish dumplings are filled with tasty ground beef and served with generous amounts of smoky tomato-butter sauce and garlicky yogurt sauce. Slideshow: More Turkish Recipes 
Grilled Sea Bream
Rating: Unrated
New!
By soaking whole fish in salted water before it’s grilled, chef Scott Conant keeps the flesh moist and ensures crispy skin. Slideshow: More Grilled Fish Recipes 
Chef Scott Conant likes serving summer’s juiciest, sweetest watermelon just with feta, salt and crunchy toasted almonds. Slideshow: More Summer Salad Recipes 
These classic boiled Turkish dumplings are filled with tasty ground beef and served with generous amounts of smoky tomato-butter sauce and garlicky yogurt sauce. Slideshow: More Turkish Recipes 
Multilayered Walnut Bread
Rating: Unrated
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This rolled bread from chef Scott Conant with tons of crunchy walnuts takes just 30 minutes of prep. Slideshow: More Quick Bread Recipes 
Braised Eggplant with Garlic
Rating: Unrated
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This make-ahead Turkish vegetarian main dish gets robust flavor from onion, tomato, peppers and lots of garlic. Slideshow: More Turkish Recipes 
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Vitello Tonnato
Rating: Unrated
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In Scott Conant's version of vitello tonnato, succulent chilled veal is smothered in a tangy, creamy sauce made with canned tuna, egg yolks, anchovies and capers. More Italian Dishes
Wrapping the thyme in cheesecloth prevents the leaves from falling into the fruit compote; if you don't mind the extra herbal flavor, you can add the sprigs without wrapping them. More Cocktail Party Recipes
Scott Conant says this recipe is a perfect reflection of his heritage: The molasses harks back to his father's New England background, and the balsamic vinegar is a tribute to his mother's Italian roots. The marinade is a syrupy glaze that Conant slathers over the pork so it can soak up the flavor before roasting.Plus: F&W's Pork Cooking Guide More Centerpiece Roasts
Seared Chicken Liver Salad
Rating: Unrated
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This dish is loosely adapted from a Piedmontese dish called finanziera, a mix of organ meats cooked with mushrooms and served alongside other dishes. More Italian Dishes
Influenced by his Turkish-American wife, Meltem, Scott Conant spices up his silky potato soup with Turkish red-pepper paste (biber salcasi), made from sweet and hot peppers. Look for the paste at Middle Eastern groceries, or use harissa instead. Video: Scott Conant demonstrates how to devein shrimp More Fantastic Soups
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Scott Conant says that fonduta (melted cheese sauce) is traditional throughout the Piedmont region and also popular in Valle d' Aosta, to the north. Fonduta is laced with white truffles when they're in season, making it superbly rich and luxurious. Plus  More Italian Dishes and Cooking Tips 
Herbed New Potatoes
Rating: Unrated
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Boiling these delicious potatoes before roasting them serves three purposes: The insides get ultra creamy, the outsides get extra crispy, and roasting time is cut in half, freeing up oven space for other recipes. More Delicious Potato Dishes More Holiday Side Dishes
Gingered Green Beans
Rating: Unrated
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Scott Conant makes his crisp-tender beans with ground ginger, since freshly grated ginger invariably creates unappealing little chunks. More Holiday Side Dishes
The hearty dish is an unforgettable combination of pasta, sausage and vegetable.