The Anchovy Bar, sister restaurant to State Bird Provisions in San Francisco, celebrates the tiny, humble fish in a host of ways, including this made-to-share snack board of quality Spanish anchovy fillets, ripe heirloom tomatoes, and fresh Japanese cucumbers. "The build-your-own aspect of this dish makes the simplicity work so well," says co-owner Nicole Krasinski, who opened the restaurant with her husband, Stuart Brioza, a 2003 Food & Wine Best New Chef. "Everything is meant to be clean and fresh and offer a great balance to the salty anchovies." Source a variety of quality tinned anchovies from caputos.com to taste the differences in salinity and texture. This build-your-own toast board is ideal for entertaining or a light alfresco meal. Try using any leftover tomato vinaigrette tossed with pasta as a simple no-cook sauce.
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This meal-in-one recipe is a more wholesome take on pork fried rice. Instead of stirring in the usual scrambled egg, Brioza tops the dish with an oozy poached egg.Delicious Pork RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook
"This is the nicest dish to have on the table," says Brioza about his over-the-top roasted potatoes with creamy cheese sauce. He uses the locally made semi-firm cow-milk cheese Wagon Wheel from Cowgirl Creamery in the Bay Area; you can easily substitute another good melting cheese, like raclette.
Stuart Brioza's corn cakes are puffy in the center and crispy at the edges, with lots of crunchy corn inside and melted cheese on top. He loves Mt. Tam, a triple-cream cow's milk cheese from California's Cowgirl Creamery; St. André is delicious here, too. Slideshow: Corn RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook
Stuart Brioza has a brilliant way of preparing brussels sprouts: Rather than cook them whole, he thinly slices them, then sautés them with pancetta, shallot and garlic until they're shredded and soft. More Seafood Recipes
Instead of steaming or boiling broccoli, Stuart Brioza roasts it to bring out its sweetness, then serves a generous portion with crunchy croutons and a light, creamy Fontina cheese fondue for dipping. Delicious, Quick Side Dishes
Chef Stuart Brioza sears sweet summer peaches in pancetta with fresh basil leaves for a crispy, juicy hors d'oeuvre. They would also be an unexpected addition to a frisée or baby escarole salad. More Peach Recipes
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This supersilky chocolate custard appears regularly on the dessert menu at Rubicon in San Francisco. Nicole Krasinski suggests serving it slightly chilled.Plus: More Dessert Recipes and Tips
To showcase the firmer fruit from his two adopted Elberta trees, Stuart Brioza created this succotash of corn, bell peppers and—in place of the usual lima beans—peaches. The succotash would be delicious with grilled lamb or swordfish as well as the duck breasts here. More Duck Recipes