24 Recipes from the F&W Restaurants of the Year
Turmeric and Coriander Roast Chicken
At Maydan in Washington, D.C., whole chickens marinated in garlic, turmeric, and coriander roast on an open hearth until bronzed and crispy. We’ve adapted the dish for your backyard grill. Spatchcock the chicken to cook it evenly and absorb more smoke.
Think of toum as an ancient Arabic version of aioli, minus the eggs and with a much stronger garlic punch. Just two ingredients, garlic and grapeseed oil, create the smooth emulsion here. This recipe from Maydan has a variety of dips served platter-style with flatbread and whole roasted chicken.
Grilled Carrots with Lemon and Harissa
These carrots are cooked directly in the coals of their massive hearth at Maydan. Grilling over charcoal until charred gives a similar result. A blend of roasted and dried peppers and chiles give the harissa sauce fruity, smoky depth. Use the leftovers to season roasted chicken or vegetable soup.
What makes this sandwich from Houston’s Better Luck Tomorrow a must-order is the frico-like crust on the griddled bread slices (though the blend of Wagyu and brisket in the patty certainly doesn’t hurt either). If you don’t have a meat grinder at home, ask your butcher to grind the beef for you.
Chilled Shrimp with Tunisian Hot Sauce and Olive Oil Crackers
Labneh and Za’atar Granola Parfait
You’ve never had a breakfast parfait quite like this. At Reem’s in Oakland, California, an oat, date, and pumpkin seed granola is seasoned with za’atar, an earthy blend of dried herbs and sesame seeds. It’s toasted with pomegranate molasses, then layered in glasses with tangy, thick labneh; a drizzle of honey; and pomegranate arils.
Chicken Liver Paris-Brests with Black Honey Glaze
This magnificent dish from chef Jamie Malone of Minneapolis’ Grand Cafe easily took the award for our Dish of the Year. Her brilliant interpretation of the classic Paris-Brest (a filled ring of choux pastry) uses a savory chicken-liver mousse instead of the traditional whipped cream. A burnt honey glaze and shower of flaky Maldon salt balances the richness and makes the dish outrageously delicious.
Milk Chocolate Pots de Crème
Chef Jamie Malone of Grand Cafe in Minneapolis floats a coffee gelée atop her decadent chocolate pots de crème. Be sure to allow plenty of time for the custard and gelée to set so your spoon can glide through both layers. You can find tonka beans at amazon.com, or substitute a whole vanilla bean.
Poached Leeks with Sauce Gribiche
Pike Quenelles in Crayfish Sauce
Chef Jamie Malone of Grand Café in Minneapolis, MN takes this traditional old-school dish French dish and Americanizes it with walleye and crayfish. Making the lobster stock from scratch ensures a rich sauce.
Grilled Gulf Shrimp with Comeback Sauce
Comeback sauce, a Southern condiment traditionally served with fried seafood, makes its way west in this dish from Voyager in Ferndale, Michigan. They pair the sauce with smoky peel-and-eat shrimp that are marinated overnight with garlic and Old Bay seasoning before hitting the grill.
Sticky-Rice Tamales with Chorizo
Condensed-Milk Ice Cream with Black Sesame Polvoron
Crispy Duck Arroz Caldo
Arroz caldo, the Filipino answer to congee, is a savory, comforting rice porridge typically made with chicken. At LASA, Los Angeles chef Chad Valencia steps up the dish by using duck confit—duck legs slowly cooked in duck fat until tender—and a broth infused with ginger and leeks. Juice from a calamansi, a cross between a lime and a kumquat, adds brightness here, though you also can use fresh lime.
Seasonal Pimm’s Cup
At Better Luck Tomorrow in Houston, boozy coolers like this classic Pimm’s Cup are ideal for hot days. Here they combine muddled cucumber with Pimm’s, ginger beer, and a splash of Topo Chico (the Mexican mineral water with a near-cult following). Serve the cocktail in a collins glass.