James Beard Nominees for Best New Restaurant
Pappardelle with Lamb Ragù
Chef Way: F&W Best New Chef 2000 Andrew Carmellini serves fresh pappardelle with a ragù of house-ground lamb shoulder cooked in lamb stock. He finishes the dish with fresh ricotta and chopped mint.
Easy Way: Use store-bought pappardelle, ground lamb and chicken stock, then top the dish with fresh ricotta and mint.
Pepper-Crusted Prime Rib Roast with Mushroom-Armagnac Sauce
Shrimp with Fresh Citrus Sauce
Spicy Braised Escarole
Chef Way: Andrew Carmellini prepares this dish with homemade bread crumbs and hard-to-find Sicilian oregano.
Easy Way: Top spicy greens with crispy panko (packaged Japanese bread crumbs) and a touch of supermarket oregano.
Ligurian Seafood Stew
Chef Way: After blanching peas, snap peas and fingerling potatoes, Andrew Carmellini adds them to a homemade mussel broth along with sea bass, clams, an herb pesto and little seafood meatballs made with shrimp, chorizo and scallops.
Easy Way: Narrow the ingredient list to the delicious basics—shrimp, sea bass and clams. Use bottled clam broth as a stand-in for mussel broth and flavor it with spicy chorizo.