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  1. HomeChevron Right
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  3. Superstar Chefs' Signature Dishes

Superstar Chefs' Signature Dishes

By Food & Wine
Updated May 05, 2017
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Black Cod with Miso
Every iconic chef has a defining recipe. Here 10 culinary superstars are each matched with F&W's simplified version of their signature dishes.
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Wolfgang Puck's Pork Schnitzel

Pork Schnitzel with Warm Potato Salad
Credit: © Lucy Schaeffer
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Wolfgang Puck of Los Angeles's Spago makes his schnitzel by deep-frying cutlets of Kurobuta pork, a deeply marbled heritage meat imported from Japan.

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Thomas Keller's Smoked Salmon Crisps

Smoked Salmon Crisps
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Thomas Keller's salmon cornets (tuiles shaped into tiny cones and topped with crème fraîche and fresh salmon) are a famous kickoff to his luxe and whimsical meals. The original recipe appears in The French Laundry Cookbook (Artisan).

  • More Thomas Keller Recipes

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Daniel Boulud's Chilled Spring Pea Soup

Chilled Spring Pea Soup
Credit: Quentin Bacon
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Daniel Boulud puts this deliciously light and clean-tasting soup—a mix of sweet peas, favas, pea shoots, snap peas and snow peas—on the menu each spring. The recipe appears in the Café Boulud Cookbook (Scribner).

  • More Recipes From Daniel Boulud

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Mario Batali's Bucatini all'Amatriciana

Bucatini all'Amatriciana
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At New York City's Babbo, Mario Batali creates a simple, brilliant version of this classic dish, tossing the long, hollow pasta strands with house-cured guanciale (pork jowl) and a spicy house-made tomato sauce.

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Rick Bayless's Carne Asada with Black Beans

Carne Asada with Black Beans
Credit: © Lucy Schaeffer
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At Frontera Grill in Chicago, Rick Bayless serves this classic dish that combines grilled marinated steak, fried plantains, homemade black beans and fresh guacamole.

  • More Amazing Steak Recipes

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José Andrés's Paella with Shrimp and Squid

Smoky Paella with Shrimp and Squid
Credit: © Quentin Bacon
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At Jaleo, the delightful Spanish restaurant in Washington, DC, José Andrés prepares this satisfying rice dish with lots of seafood, including hard-to-find cuttlefish, and a house-made fish stock.

  • More Spanish Dishes

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Gale Gand's Lemon Meringue Pie

Not Your Usual Lemon Meringue Pie
Credit: © Quentin Bacon
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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. The recipe, a classic at Tru restaurant in Chicago, appears in Gand's book Butter Sugar Flour Eggs (Clarkson Potter).

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John Besh's August Chopped Salad

August Chopped Salad
Credit: © Quentin Bacon
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At his flagship New Orleans restaurant, August, John Besh makes his chopped salad with 21 different kinds of vegetables and herbs.

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Tom Colicchio's Braised Short Ribs

Braised Short Ribs
Credit: © Lucy Schaeffer
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Tom Colicchio is a master with meat, and his tender, succulent braised short ribs are much in demand at his Craft restaurants. He marinates the short ribs along with vegetables in wine, then discards those vegetables and braises the ribs with fresh vegetables.

  • Tom Colicchio Recipes

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Nobu Matsuhisa's Black Cod with Miso

Black Cod with Miso
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This sweet and silky fish dish, which has been cloned at restaurants all over the country, is fairly simple to make, though it's somewhat time-consuming: Nobu Matsuhisa of the Nobu restaurant empire recommends marinating the black cod in a good deal of the sake-miso marinade for 2 to 3 days.

  • More Amazing Fish Recipes

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    1 of 10 Wolfgang Puck's Pork Schnitzel
    2 of 10 Thomas Keller's Smoked Salmon Crisps
    3 of 10 Daniel Boulud's Chilled Spring Pea Soup
    4 of 10 Mario Batali's Bucatini all'Amatriciana
    5 of 10 Rick Bayless's Carne Asada with Black Beans
    6 of 10 José Andrés's Paella with Shrimp and Squid
    7 of 10 Gale Gand's Lemon Meringue Pie
    8 of 10 John Besh's August Chopped Salad
    9 of 10 Tom Colicchio's Braised Short Ribs
    10 of 10 Nobu Matsuhisa's Black Cod with Miso

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