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The Reimagined Steakhouse Issue
Chefs to Watch 2019
The Levantine Issue
The Everyday Dining Issue
The Alternative Flour Issue
The Wine and Food Pairing Issue
Chefs to Watch 2019: Gerald Addison and Chris Morgan, Maydan and Compass Rose, Washington, D.C.
Chefs to Watch 2019: Fermín Núñez, Suerte, Austin
Chefs to Watch 2019: Parnass Savang, Talat Market, Atlanta
Chefs to Watch 2019: Jennifer Kim, Passerotto, Chicago
Chefs to Watch 2019: Misti Norris, Petra & the Beast, Dallas
What’s Happened Since Becoming a Chef to Watch?
Chefs to Watch 2019: Lawrence Letrero, Bayan Ko and Clave, Chicago
Chefs to Watch 2019: Zoë Kanan, Studio and Simon & the Whale, New York City
Recipes from this issue
See all the recipes from the current issue
Charred Cabbage with Dried Scallop Butter and Torn Herbs
Olive Oil-Poached Hake, Brown Butter, Potato, Summer Vegetables
Baked Stuffed Shells, Sausage, Broccoli Rabe, Taleggio Fonduta, Gremolata (Conchiglie di Grano Arso)
Chefs to Watch 2019: Ashleigh Shanti, Benne on Eagle, Asheville, N.C.
Chefs to Watch 2019: Anthony Strong, Prairie, San Francisco
Chefs to Watch 2019: Dominic Piperno, Hearthside, Collingswood, N.J.
Chefs to Watch 2019: Francis Guzman, Vianda, San Juan, Puerto Rico
Chefs to Watch 2019: Keith Corbin, Alta Adams, Los Angeles
Chefs to Watch 2019: Kyo Pang, Kopitiam, New York City
Chefs to Watch 2019: Loryn Nalic, Balkan Treat Box, St. Louis
Chefs to Watch 2019: Jonny Rhodes, Indigo, Houston
Chefs to Watch 2019: Josh Lewin, Juliet and Peregrine, Boston
Chefs to Watch 2019: Anthony Lombardo, SheWolf, Detroit
Chefs to Watch 2019: John and Elise Russ, Clementine, San Antonio
Chefs to Watch 2019: Yuan Tang, Rooster & Owl, Washington, D.C.
Chefs to Watch 2019: Nite Yun, Nyum Bai, Oakland, Calif.
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Editor's Picks
This San Francisco Burger and BBQ Spot Increased Benefits and Cut Staff Turnover in Half. Here's How They Did It.
What I Learned Going from the Front of the House to the Kitchen
The Wild vs. Farmed Seafood Fight is Killing the Category
The 12 Best Fall Cookbooks of 2019 for Chefs and Bartenders
‘Burn the Place’ Takes Readers Inside a Lauded Chef’s Fantastical Mind
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