2013 Best New Chefs' Simplest Recipes
Meet the Best New Chefs 2013
Back row, from left: Chris Shepherd (Houston); Jose Enrique (San Juan, Puerto Rico); Justin Cogley (Carmel, CA); Matthew Gaudet (Cambridge, MA); Michael Hudman (Memphis); Alex Stupak (New York City).
Middle row, from left: Jason Vincent (Chicago); Danny Bowien (New York City); Jamie Malone (Minneapolis).
Front row, from left: Michael Voltaggio (Los Angeles); Andy Ticer (Memphis).
Lamb Wontons with Salmon Roe and Dill
Danny Bowien’s addictive wontons are decidedly Asian, but the yogurt, salmon roe and dill garnishes give them a fun Scandinavian twist. They are perfect to make ahead of time and keep in the freezer.
Shishito Peppers with Bonito Sand and Tofu Mustard
Michael Voltaggio’s clever recipe features bonito sand, a simple combination of almond flour, bonito flakes, sugar and butter. It’s crunchy and sweet and lends the dish an overall umami flavor.
Octopus Turnovers with Spicy Creole Mayonnaise
Octopus gets amazingly tender when cooked for a long time and it’s quite delicious in Jose Enrique’s addictive pastries.
Mexican-Style Fideos with Chorizo
Alex Stupak’s toasted, tomato-braised noodles are spicy, smoky and deliciously creamy. They’re also a snap to make.
Zucchini and Spinach Soup with Barley
Adding barley to Justin Cogley’s lovely, delicate, spring-like soup makes it hearty but not heavy.
Sunchoke Salad with Apple-Sunflower-Seed Relish
Sweet roasted sunchokes are the focus in Matthew Gaudet’s salad, where they’re paired with an unusual relish and tapenade.
Caramelized Watermelon Salad with Pickled Jalapeños
The sugar-crusted watermelon in Jason Vincent’s dynamic dish resembles a seared rare tuna steak.
Popcorn Shrimp with Corn Butter
To make his popcorn shrimp taste like movie theater popcorn, chef Chris Shepherd makes a sauce with fresh corn, a touch of cream and Butter Buds, which are store-bought, butter-flavored granules.
Salt-Baked Whole Fish with Fennel and Olives
Baking a whole fish in a salt crust makes it insanely moist, delicate and well-seasoned, plus Jamie Malone’s presentation is extremely dramatic.
Grilled Ham-and-Pimento-Cheese Sandwiches
Andy Ticer and Michael Hudman share a wow sandwich that just keeps on going, with the crispy, cheesy grilled ham-and-pimento-cheese sandwich topped with a creamy three-cheese sauce and a fried egg.