Recipes

Whether you're looking for seasonal dishes, vegetarian recipes or gourmet classics, our guide to recipes has you covered from breakfast through dessert (and plenty in between).

Our Favorite Recipes

Anchovy Toasts with Fresh Tomato Vinaigrette
The Anchovy Bar, sister restaurant to State Bird Provisions in San Francisco, celebrates the tiny, humble fish in a host of ways, including this made-to-share snack board of quality Spanish anchovy fillets, ripe heirloom tomatoes, and fresh Japanese cucumbers. "The build-your-own aspect of this dish makes the simplicity work so well," says co-owner Nicole Krasinski, who opened the restaurant with her husband, Stuart Brioza, a 2003 Food & Wine Best New Chef. "Everything is meant to be clean and fresh and offer a great balance to the salty anchovies." Source a variety of quality tinned anchovies from caputos.com to taste the differences in salinity and texture. This build-your-own toast board is ideal for entertaining or a light alfresco meal. Try using any leftover tomato vinaigrette tossed with pasta as a simple no-cook sauce.
Pan-Seared Skirt Steaks with Carrot Puree and Braised Cabbage
Velvety carrot puree, tender pan-seared steaks, and braised cabbage come together in a beautifully composed dish topped with a fresh, punchy cilantro gremolata from 2019 Food & Wine Best New Chef Paxx Caraballo Moll of Jungle BaoBao in San Juan, Puerto Rico. A well-prepared mise en place is the key here: Cut and measure ahead of time to cook and plate with ease. "I love the flavor explosions and textures you get from this dish," says Moll. "Transforming a humble cut of meat, making it delicious, and seeing people's faces and all the great feedback make me proud of this dish. The sweetness of the carrots makes a great contrast with our gremolata, and every bite feels refreshing."
Smoked Ham Hock and Lentil Soup
"I love making this lentil soup when the weather begins to cool," says 2017 Food & Wine Best New Chef Nina Compton, chef-owner of New Orleans hot spot Compère Lapin. "The ham-hock aroma hangs around the kitchen beautifully; the smell alone makes you warmer. Adding a little ginger and lemongrass brightens the soup and reminds me of being back home in St. Lucia. Using local okra reminds me of my Louisiana home and adds a different texture." To make your own croutons for this rich, brothy ham hock and lentil soup, toss 3 cups of cubed baguette with 3 tablespoons butter and 1/4 teaspoon kosher salt; bake at 375°F, stirring three times, until toasted, about 15 minutes.
Choucroute Pizzas
Dijon mustard and tangy fermented sauerkraut cut through the creamy richness of melted fontina and mozzarella, while salty pistachios add a pleasant crunch to this Alsatian choucroute garnie–inspired pizza. "The choucroute pie was one of those ideas that felt obvious on arrival," says Steven Dilley, a 2017 Food & Wine Sommelier of the Year and owner of Bufalina in Austin. "The kitchen was sitting on some high-quality mortadella; it was fall, and my mind immediately went to Alsace. I love it because it has all those flavors that we love about the traditional dish—the rich mortadella and cheese offset by the assertive mustard and kraut—but it remains relatively balanced."
Arroz de Galinha (Portuguese Chicken and Rice)
As the child of Portuguese immigrants, 2011 Food & Wine Best New Chef George Mendes grew up eating all sorts of rice dishes at home. "There was simple tomato rice served with fried fish and then rabbit rice on special occasions and holidays," he says. This cozy chicken and rice recipe draws on those memories. In it, shredded rotisserie chicken, olives, sautéed onions and bell pepper, and crispy rendered soppressata are topped with cooked saffron rice and baked until the rice gets crispy on top to make a comforting dinner.
Pork Bakso Dumplings
An aromatic blend of ground coriander, ginger, and lemongrass pairs with umami-rich fish sauce to season these delicate pork dumplings. "The first thing I think about when I dream of my visits to Indonesia are kaki lima, the multicolored carts selling noodles, snacks, and very often bakso (Indonesian meatballs)," says chef Tom Pisha-Duffly of Gado Gado in Portland, Oregon, one of Food & Wine's Best New Restaurants in 2020. "The loud signs painted on the glass of the cart barely obscure the piles of bouncy meatballs and delicately piled bunches of noodles waiting to be drowned in steaming, aromatic soup. This dish incorporates that feeling in a smaller package, using a wonton skin to mimic the noodle but still paying homage to the springy, funky meatball and its slippery, rich broth."
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More Recipes

Keralan Egg Curry
Coconut milk, tomatoes, and onions add vegetal sweetness that rounds out the fruity piquancy of Kashmiri chile powder and Thai chiles in this warmly-spiced egg curry. It's South Indian dish that chef Margaret Pak of Thattu in Chicago, a 2020 Food & Wine Best New Restaurant first learned to make from her husband, who is originally from Kerala. "The first time I had egg curry, my boyfriend (now husband) made it for me. I was mesmerized that a simple egg dish could be so comforting and delicious," she says. For the brightest flavor, toast and grind whole spices in small batches just before adding to this curry or any dish. Curry sprigs are tender and will continue to add flavor after cooking; feel free to leave them in for serving.
Mirliton and Gulf Shrimp Casserole
"Mirliton, or chayote squash, tastes like a blend of cucumber and crisp zucchini. Paired with warming Creole seasoning and savory andouille sausage, the tender squash and sweet shrimp bring balancing freshness to this hearty casserole. "I love this dish for two reasons," says 2009 Food & Wine Best New Chef Kelly English, who shared this recipe. "First, the mirliton—or chayote, for those who don't speak Louisiana—is such a specific squash. You can't recreate it with anything else, and it just sings with seafood. Second, it is exactly where both of my parents' families come together in a casserole, at every table for almost every occasion." Chef English's original family recipe included more melted butter; drizzle with a little extra before baking, if desired."

Birria Baos

The filling for these baos may be unexpected, but Claudette Zepeda's recipe for Birria, a chile-rich savory shredded beef, is a delicious match for the chewy and slightly-sweet dough. If you are lucky enough to come across some cilantro blossoms at the farmer's market, pick some up. They make a wonderful garnish for the baos. Be sure to line the bottom of your steamer with parchment paper so the bao dough sticks to the paper, and not the steamer.