Hall of Fame Best New Chefs: Entrepreneurs
Lemon-Brined Fried Chicken
F&W Best New Chef 1988 Thomas Keller
To make this juicy and delectably crisp chicken, Thomas Keller soaks it in a lemony brine, then coats and fries it.
Basil-Crusted Leg of Lamb with Lemon Vinaigrette
F&W Best New Chef 1988 Daniel Boulud
With its basil-and-pine nut crust and bracing dressing of lemon juice and Dijon mustard, this lamb dish bridges Brazil and Provence.
F&W Best New Chef 1990 Todd English
In this easy version of Todd English’s much-lauded flatbread, top store-bought dough with sticky-sweet fig jam, pungent Gorgonzola cheese and salty prosciutto.
Creamy Pasta with Tomato Confit and Fresh Goat Cheese
F&W Best New Chef 1995 Terrance Brennan
Terrance Brennan cooks this pasta risotto-style by stirring in chicken stock a ladleful at a time. As the pasta releases its starch, the dish becomes delicately milky. Instead of finishing the dish with butter, he folds in goat cheese.
Dulce de Leche Ice Cream Pie
F&W Best New Chef 1990 Nancy Silverton
If you don’t want to make a caramel or fudge sauce, Nancy Silverton suggests using high-quality jarred ones.
Rabbit Ragout with Soppressata and Pappardelle
F&W Best New Chef 1991 Tom Colicchio
Tom Colicchio braises the tender rabbit here with sweet tomatoes, spicy soppressata and olives.
Brussels Sprouts with Chestnuts and Bacon
F&W Best New Chef 1998 Lee Hefter
Caribbean Jerk Chicken
F&W Best New Chef 1998 Laurent Tourondel
The spirit of Jamaica’s popular jerk sauce comes through in this superspicy, fragrant grilled chicken. To punch up the flavor even more, let the marinade sit for an additional 24 hours before adding the meat. To lower the heat, swap out Scotch bonnet chiles (among the world’s hottest) for jalapeños.