James Beard Outstanding Chef Finalists

José Andrés (minibar by José Andrés, Washington, DC)

To create these wonderful tapas, José Andrés makes a batter with crunchy nubs of chopped cauliflower florets, fries spoonfuls in a skillet and then tops the fritters with yogurt sauce and a dollop of caviar.

Paul Kahan (Blackbird, Chicago, IL)

Paul Kahan is a big fan of chicken thighs because they have so much flavor and are so inexpensive—the best of both worlds. He braises the thighs in beer to make an excellent spring stew that he (naturally) pairs with more beer, such as Pere Jacques from Chicago's Goose Island Beer Company, a Belgian-style ale full of caramelized malt flavors.

Suzanne Goin (Lucques, Los Angeles, CA)

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.

Charles Phan (The Slanted Door, San Francisco)

At the Slanted Door in San Francisco, chef Charles Phan prepares spectacular Vietnamese specialties like this intensely sweet and savory peppered chicken.

Gary Danko (Restaurant Gary Danko, San Francisco, CA)

The pure, clean flavors of the zucchini soup are best paired with an equally delicate wine with good acidity.

José Andrés (minibar by José Andrés, Washington, DC)

"If Mexico hadn't shared its chiles with China, would we have spicy Chinese food?" asks chef José Andrés. His Vegas spot, China Poblano, with dishes like these Asian duck tacos, shows how more and more chefs are combining seemingly unrelated cuisines. Store-bought confit duck legs make these tacos really easy. Another shortcut: crisping the skin in a microwave.

Suzanne Goin (Lucques, Los Angeles, CA)

These skewers are based on one of Suzanne Goin's favorite dishes at her wine bar AOC—grilled yellowtail with Meyer lemon and charmoula, a cilantro-based Moroccan marinade and condiment traditionally served with fish.

Paul Kahan (Blackbird, Chicago, IL)

This recipe by Paul Kahan was inspired by a grits dish made by Paul Virant, who worked in Blackbird's kitchen before becoming chef at Vie in Western Springs, a Chicago suburb. "Grits aren't necessarily part of my cooking—polenta would be more traditional. But the texture of these white grits blew me away," he says.

Charles Phan (The Slanted Door, San Francisco)

When Charles Phan, the chef and owner of San Francisco's Slanted Door, samples banh xeo (a.k.a. "happy pancakes") at other Vietnamese restaurants, he often finds that they aren't crisp enough. Phan thinks the perfect crêpe should be lacy thin and crackly crisp. After years of obsessive experimentation, he recommends refrigerating the batter overnight, so the starches have time to relax, then cooking the crêpes in a nonstick pan.

Gary Danko (Restaurant Gary Danko, San Francisco, CA)

Since 1999, Gary Danko has run the quintessential San Francisco restaurant, showcasing his spectacular ingredient-driven cuisine.

José Andrés (minibar by José Andrés, Washington, DC)

One of José Andrés's favorite American sweets is pecan pie. "We love nuts in Spain too, but I confess I find pecan pie a little heavy. This version is my attempt to lighten it up a little." This twist was inspired by tocino de cielo, a rich, eggy cousin of flan.

Suzanne Goin (Lucques, Los Angeles, CA)

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.

Paul Kahan (Blackbird, Chicago, IL)

Paul Kahan serves dishes like spicy pork rinds at his Chicago restaurant, The Publican, but he was game to create a healthy alternative. His idea: a focaccia made with spelt flour, which is high in protein and gives the bread an appealingly hearty texture. Instead of using an excessive amount of cheese or meat, he tops the focaccia with tangy marinated kale, soft and sweet slices of winter squash and a few shavings of nutty, salty pecorino cheese.

Charles Phan (The Slanted Door, San Francisco)

Charles Phan prefers tender baby bok choy but if you can only find mature heads, separate the leaves from the stems, cut the stems into 1 1/2-inch pieces and stir-fry them separately so the leaves don't overcook.

Gary Danko (Restaurant Gary Danko, San Francisco, CA)