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.
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".
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
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
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 GuideMore Centerpiece Roasts
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
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 DishesMore Holiday Side Dishes