Recipes from F&W's 2015 Best New Chefs
Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils
This summery salad from chef Ori Menashe will become your go-to this season. It’s sweet and savory, tart, crisp and creamy, rich and refreshing, all in perfect balance.
Ajo Blanco wtih Crab and Green Grapes
Chef Katie Button’s version of this classic Spanish soup is jaw-droppingly silky thanks to her homemade almond milk. The crab adds a Southern twist.
Fig and Arugula Salad with Grated Frozen Gorgonzola Piccante
Chef Ori Menashe makes the most creative salads. Here, he dresses arugula, fresh Black Mission figs and pistachios with a spicy, lemony vinaigrette and a drizzle of crème fraîche.
Corn Dogs with Krab Relish
Chef Tim Maslow coats hot dogs in a fresh corn batter and fries them, then tops them with a playful relish made with imitation crab, pickle and yellow mustard.
Chef Carlos Salgado makes this smoky, spicy, rich salsa negra with black garlic and two types of dried chile. He also uses it to spike rice and beans, but you may want to put it on absolutely everything.
Spaghetti with Corn Carbonara and Crab
Chef Tim Maslow amps up spaghetti with a creamy yet creamless fresh corn sauce, porky guanciale and sweet crab.
Cucumber Salad with Buttermilk Dressing and Pickled Onion
Michael Fojtasek and Grae Nonas cut two different types of cucumber into slices and chunks and serve them with a creamy herb dressing and sunflower sprouts and seeds.
Tomato Salad with Tomato Water Granita
Chefs Michael Fojtasek and Grae Nonas explore every dimension of the tomato in this ingenious mix of flavors, temperatures and textures.
Grilled Asparagus with Taramasalata
Taramasalata is a Greek dip or spread made with salted fish roe, olive oil and bread (or sometimes potatoes). Chef Zoi Antonitsas’s creamy version is a perfect accompaniment for grilled asparagus.
Grilled Branzino with Skordalia and Ladolemono
Chef Zoi Antonitsas tops flaky grilled fish with a superlemony Greek ladolemono sauce and serves it with the tangy, garlicky potato puree called skordalia.
Grilled Pork Chops with Malt and Burnt Onion Glaze
Chef Jim Christiansen likes grilling rich pork collar or blade chops because they stay nice and juicy. To make them sweet and sticky, he glazes the chops on the grill with a deeply flavored onion ash and barley malt syrup.
White Quinoa Grits with Shrimp and Mexican Grilled Corn
Chef Jonathan Brooks puts a fun spin on buttery grits by making the dish with quinoa instead of cornmeal.
Vegetable Bagna Cauda with Dill Oil
In his paean to vegetables, chef Jim Christiansen grills, blanches, sautés and pickles a wide array to dip in his warm, silky, buttery anchovy sauce.
Long Island Iced Coffee
Chef Jonathan Brooks of Milktooth in Indiana makes this strong and delicious cocktail as a riff on the classic Long Island iced tea.
Red Cabbage and Fried Mortadella Okonomiyaki
Chef Jonathan Brooks makes a delicious version of the savory Japanese pancake called okonomiyaki, loaded with red cabbage and chewy udon noodles and topped with a fried egg.
Quinoa with Yogurt and Sprouts
Chef Bryce Shuman combines fluffy and crispy quinoa to create the perfect mix of crunch and toastiness. He spoons the quinoa salad over thick, tangy Greek yogurt and tops the dish with sprouts.
Miso Caramel Sauce
Chef Jake Bickelhaupt makes an extraordinary 15-minute caramel sauce, using miso for a slightly salty, umami-rich flavor.
Burnt Strawberry Tamales
Chef Carlos Salgaldo makes these fantastic tamales by charring strawberries in a skillet, then mixing them into a buttery masa filling.