When Kogi's truck first Tweeted its stops in November 2008, no one had heard of Korean short rib tacos. Now hundreds of people line up for them, and for kimchi hot dogs. Credit Roy Choi, who cooked at NYC's Le Bernardin.
In his wonderfully casual version of a chef''s salad, chef David Burke skips the shrimp and substitutes regular chicken eggs for the tiny quail ones.
L.A. chef Suzanne Goin (an F&W Best New Chef 1999) grew up on the healthy flavors of California cooking and embraces that style in her cooking.
Addictively tangy and salty-sweet, these skewers are also delicious when made with chicken breast or pork tenderloin.
Moroccan cuisine is known for lamb, not beef, but Grace Parisi loves the way a Moroccan spice rub tastes with a good, juicy skirt steak.
When preparing steaks for the grill, Steven Raichlen typically applies rubs and seasonings first, then drizzles the meat with oil. But here he applies an oil-based paste before sprinkling on a pungent blend of peppercorns, which helps the Asian-flavored crust cling to the steak as it cooks.
This easy version of beef stoganoff is best for using up the extra Coriander-Dusted Roast Beef and gravy.
New York Times columnist Mark Bittman uses this tangy, salsa-esque Argentinean sauce as a complement to rich skirt steak.
"I love skirt steak because it's just fatty enough, and it cooks quickly, which is great for dinner parties," says Vinny Dotolo. He serves the steak thinly sliced, with a lightly smoky, tangy paprika butter.
