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13 Recipes to Cook from 2018 James Beard Award-Nominated Chefs

13 Recipes to Cook from 2018 James Beard Award-Nominated Chefs

By Maria Yagoda

Updated August 08, 2018

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Credit: © John Kernick

Recreate dishes from some of the best chefs in the country.

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13 Recipes to Cook From 2018 James Beard Award-Nominated Chefs

These 13 recipes are from 2018 James Beard Award nominees and winners.

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Jose Enrique: Arroz Con Pollo with Avocado Green-Pea Salsa

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Jose Enrique, San Juan, PRNominated for Best Chef: South

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David Kinch: Grilled Oysters with Chorizo Butter

Credit: Christopher Testani

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Manresa, Los Gatos, CANominated for Outstanding Chef

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Missy Robbins: Preserved-Tomato Paccheri

Credit: CON POULOS

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Lilia, Brooklyn, NYNominated for Best Chef: New York City

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Abraham Conlon: Portuguese-Style Brandied Chile Oil

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Fat Rice, ChicagoNominated for Best Chef: Great Lakes

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Steven Brown: Tangy Sort-Of Jerk Chicken

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Tilia, MinneapolisNominated for Best Chef: Midwest

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Gavin Kaysen: Greek Salad with Feta Mousse

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Spoon and Stable, MinneapolisNominated for Best Chef: Midwest

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Nina Compton: Braised Pork Shanks with Grilled Peach Salad

Credit: Abby Hocking / Food & Wine

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Compère Lapin, New OrleansNominated for Best Chef: South

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Donald Link: Shrimp-and-Crab Gumbo

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Herbsaint, New OrleansNominated for Outstanding Chef

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Rich Landau: Olive Bagna Cauda

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Vedge, PhiladelphiaNominated for Best Chef: Mid-Atlantic

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Karen Akunowicz: Mama Chang’s Pork and Chive Dumplings with Black Pepper-Scallion Sauce

Credit: Kristin Teig

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Myers + Chang, BostonNominated for Best Chef: Northeast

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Ashley Christensen: Smoky Deviled Eggs

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Poole’s Diner, Raleigh, NCNominated for Outstanding Chef

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Katie Button: Crackersnacks

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Nightbell, Asheville, NCNominated for Best Chef: Southeast

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Kelly Fields: Praline Brownies

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Willa Jean, New OrleansNominated for Outstanding Pastry Chef

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13 Recipes to Cook from 2018 James Beard Award-Nominated Chefs

1 of 14

13 Recipes to Cook From 2018 James Beard Award-Nominated Chefs

1 of 14

2 of 14

Jose Enrique: Arroz Con Pollo with Avocado Green-Pea Salsa

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David Kinch: Grilled Oysters with Chorizo Butter

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Missy Robbins: Preserved-Tomato Paccheri

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Abraham Conlon: Portuguese-Style Brandied Chile Oil

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Steven Brown: Tangy Sort-Of Jerk Chicken

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Gavin Kaysen: Greek Salad with Feta Mousse

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Nina Compton: Braised Pork Shanks with Grilled Peach Salad

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Donald Link: Shrimp-and-Crab Gumbo

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Rich Landau: Olive Bagna Cauda

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Karen Akunowicz: Mama Chang’s Pork and Chive Dumplings with Black Pepper-Scallion Sauce

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Ashley Christensen: Smoky Deviled Eggs

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Katie Button: Crackersnacks

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Kelly Fields: Praline Brownies

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