Terrance Brennan

Won Best New Chef at: Picholine
Look for the freshest sushi-grade tuna available to make this raw dish.Plus: More Seafood Recipes and Tips
Advertisement
Chef Way Terrance Brennan of New York City's Picholine prepares red snapper with his signature combination of homemade tapenade and oven-dried tomatoes.Easy Way Save time with good-quality store-bought tapenade and sun-dried tomatoes packed in olive oil. More Healthy Fish Recipes
With a golden layer of puff pastry topped by caramelized onions, soft potatoes, bacon and tangy Reblochon cheese, this tart is lighter than the sum of its parts, making for a satisfying fall dish that's great any time of day. The Reblochon, a washed-rind cheese from France, can be replaced with a robust Taleggio from northern Italy or the smooth French soft-ripened cow's-milk cheese Saint-André. Slideshow:  Cooking with Cheese 
Garlicky Caesar Salad
Rating: Unrated
1
This authentic Caesar salad, from chef Terrance Brennan of Terrance Brennan's Seafood and Chop House in New York City, gets a flavor wallop from large doses of chopped garlic and anchovies. The creamy dressing is made with raw egg yolks; if you prefer an alternative, coddle the eggs by placing them in their shells in boiling water for 3 minutes. Slideshow:  Incredible Caesar Salads 
Terrance Brennan cooks this pasta risotto-style by stirring in rich chicken stock a ladleful at a time. As the pasta releases its starch, the dish becomes delicately milky. Instead of finishing the dish with a knob of butter, he folds in fresh goat cheese, which turns creamy in the gentle heat. Brennan uses a small, tube-shaped pasta called ditalini, but any small cut works. Slideshow:  One-Dish Pasta Recipes 
Advertisement
Terrance Brennan cooks this pasta risotto-style by stirring in rich chicken stock a ladleful at a time. As the pasta releases its starch, the dish becomes delicately milky. Instead of finishing the dish with a knob of butter, he folds in fresh goat cheese, which turns creamy in the gentle heat. Brennan uses a small, tube-shaped pasta called ditalini, but any small cut works. Slideshow:  One-Dish Pasta Recipes