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Introducing Our 2023 Chefs to Watch!
Recent Issues
Check out other past issues
The Bones Issue
Chefs to Watch 2024
The Experience Issue
The Longevity Issue
The Wasted Issue
The Friends & Family Issue
Evelyn Garcia and Henry Lu Create Their Vision of New Asian American Cuisine
How Taylor Manning and Siobhan Speirits Built a Worker-Owned Business at Cafe Olli
How Roxanne's Alexandra Holt Reimagined Hospitality to Heal Herself
Vegan Cuban Food Is a Reality for Reid Trapani and Sophia Marchese Trapani
Sarah Mispagel-Lustbader and Ben Lustbader on Building Their Dream Bakery
Carlos Delgado Replicates Peru’s Down-by-the-Docks Experience in D.C.
Anthony Strong on What's Happened Since Becoming a Chef to Watch
Miles Shorey and Avish Naran Redefine the Sports Bar at L.A.'s Pijja Palace
Recipes from this issue
See all the recipes from the current issue
Scallop Aguachile
Lamb Neck Tartare
Red Sea Bream with Mussel Curry
Take a Peek Inside Tracy Goh's Malaysian Pantry at Damansara
Neil Zabriskie Brings a Mosaic of Coastal Influence to Regards in Portland, Maine
Vinnie Cimino of Cleveland's Cordelia Gives the Cannibal Sandwich a Refresh
Yenvy Pham Revived Her Family's Iconic Seattle Restaurant with a Single Dish
At Brooklyn's Clover Hill, Charlie Mitchell's Dishes Are a Dynamic Work in Progress
How Joshua Pinsky Builds Subtle Layers Behind the Scenes at NYC's Claud
Laurence Louie Brings Nostalgia and Salted Egg Yolk French Toast to Rubato
At Nami Kaze, Jason Peel Explores the Complexities of Cooking in Hawaii
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Ask Jon: Can I Reuse or Donate Cheese and Charcuterie Leftover on a Board?
Ask Jon: What’s the Best Way to Interview a Line Cook?
Three Years Ago, I Prioritized My Health. This Month, I Ran a Marathon.
How Does Dominique Ansel’s French Pastry Flour Perform in a Bake?
Ask Jon: Sous Vide Wings. Stupid or Brilliant?
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