Suzanne Goin

By Food & Wine
Updated May 23, 2017
These fantastic recipes from star chef Suzanne Goin include her famous open-face prosciutto-egg-and-cheese sandwich, a staple at LA's A.O.C.
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Brioche with Prosciutto, Gruyère and Egg

© JOHNNY MILLER
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“I love a good frisée salad,” says Suzanne Goin. “And of course I love toasted, buttery bread, with big slabs of melted cheese and prosciutto and an egg on top.” Her sumptuous open-face sandwich, a staple at her A.O.C. wine bar since the place opened in Los Angeles in 2003, combines all her favorite things.

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Mustard-Crusted Lamb

© Tina Rupp
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Suzanne Goin (an F&W Best New Chef 1999) is beloved in Los Angeles. She accents leg of lamb with a flavorful mustard crust.

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Chestnut Stuffing with Fennel

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When Suzanne Goin was a child, making stuffing for the holidays was one of her first forays into cooking. “My mom always used store-bought crumbs, and it became my job to doctor them up,” says Goin. “I’d just raid the spice cabinet and the first batches were a little crazy. But I figured out what I liked best.” This chestnut-laced stuffing with pancetta and fennel is adapted from Sunday Suppers at Lucques. The crispy olive oil-soaked bread cubes on top are especially delectable.

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Italian Almond Tart

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This rustic dessert is from the Lombardy region of Northern Italy, where it’s called sbrisolona. It’s crumbly, buttery and nutty; Suzanne Goin thinks of it as a cross between biscotti and shortbread. She recommends dipping chunks of it into the Champagne-spiked sabayon, an airy dessert sauce made with whipped egg yolks.

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Roasted Veal Loin with Pickled Golden Raisins

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Suzanne Goin covers this veal roast with herbs and butter before cooking to get extra-rich pan juices. They are delicious spooned over the exceptionally tender meat and served with the sweet roasted garlic cloves.

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Tangelo Creamsicles

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This refreshing dessert is extraordinarily simple to make.

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7 of 12

Fregola with Grilled Red Onions and Pine Nuts

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Also known as Italian couscous, fregola is made from semolina flour; grains of the medium variety are about the size of small capers. You can find it at specialty food shops and Italian markets.

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Lima Bean Puree with Olives and Shaved Pecorino

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Frozen lima beans can be used in place of fresh ones to make this excellent dip.

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Goin’s Grilled Steak with Tomato Bread Salad

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Suzanne Goin’s tender steak needs to marinate overnight, so plan accordingly. You can cut the cherry tomatoes in half for extra juiciness.

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Summer Fruit Salad with Arugula and Almonds

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Suzanne Goin typically makes this savory and sweet salad with whatever fruit looks best at the market. Ripe green or black figs are some of her favorites and a couple of crushed ones can be used as the base for the vinaigrette, in place of the nectarine.

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Serrano Ham and Arugula Salad with Pomegranate Salsa

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This vibrant dish, layered with arugula, bright white slices of ricotta salata and strips of salty serrano ham, is the sort of composed salad that Suzanne Goin uses to showcase seasonal ingredients. Another of her favorite winter salads is made with blood oranges, dates and Parmesan cheese.

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Sweet Sausage, Onion and Pepper Skewers

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The sausages are wonderful with the intense dark-red condiment harissa as well as the charmoula that accompanies the halibut skewers. Almost any sausages can be used in this recipe; spicy lamb merguez are especially tasty.

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