Sous Vide Salmon with Cucumbers
Chef Maria Hines turns salmon buttery-soft and rare in just 12 minutes. For more-well-done fish, up the water temperature.
Pairing: A greek white: 2008 Argyros Atlantis
Plus: Thomas Keller on Sous Vide
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Orecchiette with Marinated Eggplant, Burrata and Chiles
Chef Missy Robbins makes this elegant, decadent pasta dish with burrata, the creamy cow's-milk cheese from Italy. She says, "I absolutely love burrata, but this recipe also includes my trifecta of favorite ingredients: marjoram, lemon and chiles."
Pairing: A Montepulciano d'Abruzzo: 2007 Nicodemi Notari or 2006 Valle Reale
Best New Chef 2010: Missy Robbins
Zucchini Carpaccio with Salt-Broiled Shrimp
In this clever recipe, Jason Stratton makes a simple, creamy sauce by simmering toasted pine nuts with lemon zest and chicken stock, then pureeing them. His other smart trick: cooking shrimp on a superhot bed of coarse salt flavored with bay leaves and lemon zest.
Pairing: A Sauvignon Blanc: 2009 Rodney Strong Charlotte's Home or 2008 Girard
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Grilled Green Bean Salad with Lentil Vinaigrette
Most cooks boil, steam or sauté green beans, but grilling them—as Alex Seidel does here—gives them a delicious char that's superb with the lentils, pancetta and baked tomatoes in this salad.
Pairing: A Provençal rosé: 2009 Rimauresq or 2009 Commanderie de la Bargemone
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Strawberry Cream Puffs
Pastry chef Ed Jiloca taught himself by scouring cookbooks and websites. As these luscious cream puffs prove, he's become a master.
Pairing: A creamy, delicately sweet sparkling wine: NV Mumm Napa Cuvée M
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