Hall of Fame Best New Chefs: Hometown Heroes
Seared Scallops with Pinot Gris Butter Sauce
F&W Best New Chef 2002 Hugh Acheson
Roasted Veal Chops with Young Garlic Vinaigrette
F&W Best New Chef 2005 Colby Garrelts
Young garlic bulbs are mild, with a delicate flavor that makes for a fantastic vinaigrette that Colby Garrelts drizzles over plump veal chops and smoky, charred corn and orzo salad.
August Chopped Salad
F&W Best New Chef 1999 John Besh
John Besh makes his chopped salad with 21 different kinds of vegetables and herbs. In the easy way, cut the number of vegetables back to eight; the recipe is still fantastic.
Focaccia-Stuffed Squab with Bean Stew
F&W Best New Chef 1993 Celestino Drago
“It’s traditional to stuff birds with plain bread,” Celestino Drago says, “but I like to use focaccia with herbs; it’s nicer.”
Battered Cod with Marie Rose Sauce
F&W Best New Chef 2006 Cathal Armstrong
Dublin-born Armstrong serves up battered cod with a classic combination of ketchup and mayonnaise.
Pearl Onions au Gratin
F&W Best New Chef 1996 Barbara Lynch
Inspired by the pickled pearl onions that became a family tradition, Barbara Lynch bakes fresh pearl onions in a mixture of cream, garlic, shallots and bacon, then tops it all with a crispy panko crust.
Corn Bread Stuffing with Shrimp and Andouille
F&W Best New Chef 1989 Susan Spicer
Not Your Usual Lemon Meringue Pie
F&W Best New Chef 1994 Gale Gand
In her version of lemon meringue pie, Gale Gand forgoes a traditional crust for quick-baked sheets of sugared phyllo dough, which she layers with house-made lemon curd and a brown-sugar meringue. In the easy way, use good quality store-bought phyllo dough and lemon curd.
Carolina Gold Pilau with Shrimp
F&W Best New Chef 1995 Anne Quatrano
Traditional Southern cooks make pilau by browning rice in oil, then simmering it in stock. But Anne Quatrano skips the browning and cooks sweet, delicate Carolina Gold rice with okra and shrimp to create a satisfying main dish.
Italian Almond Tart
F&W Best New Chef 1999 Susan Goin
This rustic dessert is from the Lombardy region of Northern Italy, where it’s called sbrisolona. It’s crumbly, buttery and nutty; Susan Goin thinks of it as a cross between biscotti and shortbread.
Five-Spice Short Ribs with Udon Noodles
F&W Best New Chef 2003 Nobuo Fukuda
Chewy udon noodles have a mild flavor that’s wonderful with the delicate spices in this rich beef broth from Nobuo Fukuda. Udon is available at Asian markets and some supermarkets, but if you can’t find them, Italian egg noodles are the best alternative.
Beer-Braised Chicken Stew with Fava Beans and Peas
F&W Best New Chef 1999 Paul Kahan
Paul Kahan is a big fan of chicken thighs because they have so much flavor and are so inexpensive—the best of both worlds. He braises the thighs in beer to make an excellent spring stew that he (naturally) pairs with more beer.
Amazon Fried Chicken Breasts with Cilantro Sauce
F&W Best New Chef 1994 Michael Cordua
Sausage and Broccoli Rabe Burgers
F&W Best New Chef 1999 Marc Vetri
Marc Vetri believes that many of his favorite Italian ingredients—homemade sausage, broccoli rabe and Fontina cheese—go wonderfully with pasta, but make even better burgers.
Summer Berries with Goat Cheese Cream
F&W Best New Chef 2000 Michael Leviton