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
GO TO RECIPEOrecchiette 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
GO TO RECIPEGrilled Green Bean Salad with Lentil Vinaigrette
Most cooks boil, steam or sauté green beans, but grilling themas Alex Seidel does heregives 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
GO TO RECIPEStrawberry 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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