Chefs from New Jersey
Anchovy and Roasted-Pepper Salad with Goat Cheese
For Eataly's seafood dishes, Mario Batali enlisted the help of Dave Pasternack, chef-partner at his outstanding restaurant Esca. "This gives Dave another place to play with fish," Batali says. "Plus, I don't go to the Olympics without bringing my MVPs." Together they created this earthy salad with chopped cured anchovies in the dressing.
Lemony Chickpea Salad
Serve Tom Colicchio's fresh-tasting chickpea salad with warm, soft pita bread to soak up the olive oil dressing.
Chicken Thighs with Garlicky Crumbs and Snap Peas
Before grilling chicken thighs, Mario Batali crusts them with a simple and delectable combination of garlic, bread crumbs, parsley, and—a surprise ingredient—anchovy fillets, which add a salty, complex flavor.
T-Bone Fiorentina with Sautéed Spinach
Mario Batali loves to drizzle giant, juicy T-bone steaks with a peppery olive oil just before serving.
Crispy Tuna with Tuna-Caper Sauce
Lidia Bastianich buys spectacular whole bluefin, then someone in her restaurant kitchen cuts it to her specifications. This recipe is already incredibly simple; just be sure to buy sushi-grade tuna fillets.
Arugula Salad with Ricotta Salata
For this crunchy, nutty salad, Lidia Bastianich likes to use dandelion greens, which aren't always easy to find. In this salad, arugula stands in for the elusive dandelion greens.
Grilled Skirt Steak with Salsa Verde
Skirt steak, nicely marbled with fat, takes well to marinades, like this simple mix of herbs and garlic. Mario Batali accents the grilled meat with a sauce made with more herbs and garlic, plus capers and anchovies; he likes to make his salsa verde superthick.
Casserole-Baked Halibut with Leeks and Carrots
"Halibut is one fish that roasts up really nicely," says Melissa Perello, who cooks the firm-fleshed fish on top of vegetables in a casserole. Because this dish is so simple and ingredient-driven, be sure to make it with the very best olive oil.
This fast and delicious chocolate dessert is by Lidia Bastianich.
Rabbit Ragout with Soppressata and Pappardelle
Tom Colicchio learned to cook using Jacques Pépin's 1976 La Technique and 1979 La Methode The books' lessons came in handy during an apprenticeship at the Hôtel de France in Gascony, in southwest France. One morning, Colicchio showed up for work after a long night of drinking. "The chef took one look at me, said ‘I have a job for you' and pointed at a box with a big, dead hare in it. Luckily, Jacques had written about prepping rabbit, so I knew what to do." Colicchio perfected the dish below when he was working at Manhattan's Gramercy Tavern, braising the tender rabbit with sweet tomatoes, spicy soppressata and olives.
Nori-Crusted Sirloin with Shiitake and Wasabi
Josh DeChellis is used to diners' initial skepticism when it comes to what he calls his more "out of control" ingredient combinations. Even the F&W Test Kitchen wondered if nori and wasabi could possibly go with the beef here. They do, and brilliantly. What's more, the recipe's healthy; ounce for ounce, sirloin has less saturated fat than chicken thigh with skin.
Buttermilk Ham and Cheese Biscuits
Lee Hefter gets so caught up in cooking his Thanksgiving dinner that he hardly has time to eat it. He has a turkey-and-stuffing sandwich on these biscuits while he's cleaning up.
Cabbage-and-Kale Soup with Farro
"I love a really flavorful pot of greens," says Melissa Perello. For this kale-and-cabbage soup, she uses just a little bit of pancetta and a Parmesan-cheese rind to give the broth a rich flavor. "It's definitely the kind of dish that tastes even better the next day," she says.
Brussels Sprouts with Chestnuts and Bacon
This recipes works well with both vacuum-packed chestnuts or freshly roasted ones.
Pepper-Crusted Prime Rib Roast with Mushroom-Armagnac Sauce
To keep this prime rib extra juicy, 'ask your butcher to leave the fat cap on before tying the beef,' says Melissa Perello. Roasting the prime rib in a bath of butter, a common chef"s trick that Perello uses here, also helps.