Recipes from Chefs Club by Food & Wine
Fried Squash with Sage Honey, Parmesan and Pickled Chiles
Spicy, salty, tangy, sweet: Chef Gabriel Rucker brings many flavors together in a remarkably balanced starter.
Braised Lamb with Saffron Rice, Pistou and Pickled Peaches
Chef Linton Hopkins of Atlanta’s Restaurant Eugene is a champion of Southern tradition. For this dish, he slow-braises lamb shoulder until succulent, and serves it with one of the South’s favorite snacks: pickled peaches.
Braised Artichoke Hearts Stuffed with Olives and Herbs
These elegant stuffed artichokes are from Erik Anderson, an F&W Best New Chef 2012. To make this dish vegetarian, simply swap vegetable stock for the chicken stock.
Crispy Frico Cups with Polenta and Brown Butter
Lachlan Mackinnon-Patterson molds traditional Italian frico (cheese crisps) into cups, then fills the salty, crunchy bowls with creamy, warm polenta and nutty brown butter. The frico cups soften as the polenta sits in them, so serve right away, with a fork and knife.
Grilled Squab Breasts with Creamy Orzo
Gabriel Rucker cooks all kinds of game birds. Here, he pairs squab with a fresh tomato vinaigrette and orzo in a spiced yogurt-feta dressing.
Avgolemono Custards with Crispy Chicken Skin
Chef Erik Anderson puts his own twist on classic Greek avgolemono, the egg-and-lemon soup, turning it into a lemony custard and topping it with shards of crispy chicken skin.
Potato-and-Radicchio Salad with Montasio Cheese
At Frasca Food and Wine in Boulder, Colorado, Lachlan Mackinnon-Patterson explores the flavors of Italy’s Friuli region. He uses Montasio, a mild cow-milk cheese, for this smart, simple, rustic salad.