Best New Chefs' Spring Obsessions
Smoky Glazed Asparagus
Best New Chef: Roy Choi
Spring Produce Obsession: Green asparagus. Choi loves its “nutty, distinct” flavor.
We Suggest: Smoky glazed asparagus prepared with a mayonnaise-based marinade.
White Asparagus and Ham Gratin
Best New Chef: Clayton Miller
Spring Produce Obsession: White asparagus. “It’s sweet, really tender, and is only around for about a month,” says Miller.
We Suggest: White asparagus and ham gratin.
Charred Fava Bean Salad with Lemon and Tarragon
Best New Chef: Missy Robbins
Spring Produce Obsession: Fava beans. “I like to sit for hours and peel them,” Robbins admits.
We Suggest: Charred fava bean salad with lemon and tarragon.
Grilled Dandelion Salad with Pancetta-Wrapped Figs
Best New Chef: Jonathon Sawyer
Spring Produce Obsession: Wild dandelion greens. “I forage for them on hikes with my five-year-old son,” says Sawyer.
We Suggest: Grilled dandelion salad with pancetta-wrapped figs.
Vegetable Rainbow Salad
Best New Chef: Alex Seidel
Spring Produce Obsession: Pea shoots. Seidel loves their “earthy, fresh, very sweet flavor.”
We Suggest: Vegetable Rainbow Salad.
Lemony Chicken Fricassee with Shallots and Morels
Best New Chef: Mike Sheerin
Spring Produce Obsession: Morels. “Their flavor is unsurpassed. They’re definitely better than hedgehogs or chanterelles,” says Sheerin.
We Suggest: Lemony chicken fricassee with shallots and morels.
Roasted Radishes with Radish Greens
Best New Chef: John Shields
Spring Produce Obsession: Easter Egg radishes. “They come in deep purple and pink, and are a little sweeter than your regular radish,” explains Shields.
We Suggest: Roasted radishes with radish greens.
Creamy Spring Onion Soup
Best New Chef: Jason Stratton
Spring Produce Obsession: Green garlic. “It has a definite garlic flavor but is sweeter and brighter,” says Stratton.
We Suggest: Creamy spring onion soup.
Tabla’s Tart and Fruity Sangria
Best New Chef: James Syhabout
Spring Produce Obsession: Rhubarb. “Rhubarb has a great freshness and acidity that resonates spring,” says Syhabout.
We Suggest: A tart and fruity sangria.