Recipes

Chefs to Watch 2017

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Our latest class of Chefs to Watch consists of 24 chefs that are serving deeply personal, delicious food and offering diners experiences they can't get elsewhere. Whether it's a raucous sandwich shop in New Orleans, a husband-and-wife run Midwestern Danish-inspired restaurant or a new take on banchan, the restaurants these chefs run are among the country's most exciting and we're thrilled to feature them here.

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    Soft Scrambled Eggs with Smoked Carrots, Chicken Confit, and Crispy Sprouts

    David Posey
    Elske
    Chicago
    Ill.
    Rate this recipe:
    Average: 3 (2 votes)
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    Confit Duck Fried Rice

    Andre Gomez
    Porch Light Latin Kitchen
    Smyrna
    Ga.
    Rate this recipe:
    Average: 4.7 (3 votes)
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    Sunflower seed parfait

    Anna Posey
    Elske
    Chicago
    Ill.
    Rate this recipe:
    Average: 3.7 (3 votes)
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    Broccoli, Black Garlic Salami, and Reduced Whey

    Jonny Hunter
    Forequarter
    Madison
    Wis.
    Rate this recipe:
    Average: 4 (1 vote)
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    Chilled Summer Squash Soup with Asian Carp and Salmon Roe

    Kate Williams
    Lady of the House
    Detroit
    Mich.
    Rate this recipe:
    Average: 2.8 (4 votes)
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    Raw Lobster with Nasturtium and Green Blueberry

    Benjamin Sukle
    Birch
    Providence
    R.I.
    Rate this recipe:
    Average: 5 (1 vote)
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    Erbazzone

    Steve Samson
    Rossoblu
    Los Angeles
    Calif.
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    Country-Fried Steak Buns

    Trevor Stockton
    RT Lodge
    Maryville
    Tenn.
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    Corn Composition

    Kim Alter
    Nightbird
    San Francisco
    Calif.
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    Sunchoke, Oyster Mushroom, Orange, Truffle

    Junghyun “JP” Park
    Atoboy
    New York
    N.Y.
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    Borscht

    Ryan Lachaine
    Riel
    Houston
    Texas
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    Peanut Butter y Lengua

    Diana Dávila
    Mi Tocaya Antojería
    Chicago
    Ill.
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    No votes yet
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    Filbert Yogurt, Chard, Fermented Broth, Flowers, Herbs

    Aaron Adams
    Farm Spirit
    Portland
    Ore.
    Rate this recipe:
    Average: 5 (1 vote)
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    Whole Grilled Black Bass with Charred Pepper, Kohlrabi, and Herb Salad and Corn on the Cob with Basil Butter

    Jeremiah Langhorne
    The Dabney
    Washington
    D.C.
    Rate this recipe:
    Average: 4 (2 votes)
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    Manila Clams with Koji and Smoked Pork Belly

    Andrew Bachelier
    Campfire
    Carlsbad
    Calif.
    Rate this recipe:
    Average: 5 (1 vote)
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    Charred Cabbage with Charcuterie and Sauerkraut Cream

    Michael Gallina
    Vicia
    St. Louis
    Mo.
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    No votes yet
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    Beijing Duck Rolls

    Tommy Lee
    Hop Alley
    Denver
    Colo.
    Rate this recipe:
    Average: 5 (1 vote)
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    Chickpea in variation, harissa, dill, sumac

    John Weatherson
    Restaurant Trokay
    Truckee
    Calif.
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    No votes yet
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    Chamomile cocktail

    Tara Gallina
    Vicia
    St. Louis
    Mo.
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    Collard Green Melt

    Mason Hereford
    Turkey and the Wolf
    New Orleans
    La.
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    No votes yet
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    Charred Broccoli with Ají Panca Curry and Spicy Peanuts

    Tom Berry
    Ruka
    Boston
    Mass.
    Rate this recipe:
    Average: 5 (1 vote)
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    Grilled scallop, celery root, chive, mushroom

    Scott Anderson
    Elements
    Princeton
    N.J.
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    No votes yet
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    Pearl barley porridge with dwenjang, edamame and hon shimeji

    Dave Park
    Hanbun
    Westmont
    Ill.
    Rate this recipe:
    Average: 3 (2 votes)
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    Charred Sweet Potato with Ricotta and Scallion

    Carrie and Rupert Blease
    Lord Stanley
    San Francisco
    Calif.
    Rate this recipe:
    Average: 3.5 (2 votes)
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    Cedar campfire black cod with seaweed salad

    Tracy Chang
    Pagu
    Cambridge
    Mass.
    Rate this recipe:
    Average: 1 (1 vote)
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    Live Scallop with Rhubarb Sinigang Broth

    Lou Boquila
    Perla
    Philadelphia
    Pa.
    Rate this recipe:
    Average: 3.7 (3 votes)

  • Sunflower seed praline

    Anna Posey
    Elske
    Chicago
    Ill.
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    No votes yet

  • Chicken confit

    David Posey
    Elske
    Chicago
    Ill.
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  • Licorice crumble

    Anna Posey
    Elske
    Chicago
    Ill.
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  • Smoked carrots

    David Posey
    Elske
    Chicago
    Ill.
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  • Black garlic salami

    Jonny Hunter
    Forequarter
    Madison
    Wis.
    Rate this recipe:
    Average: 5 (1 vote)

  • Egg base

    David Posey
    Elske
    Chicago
    Ill.
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  • Brown butter

    David Posey
    Elske
    Chicago
    Ill.
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  • Confit duck leg

    Andre Gomez
    Porch Light Latin Kitchen
    Smyrna
    Ga.
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    No votes yet

  • Fried carrot chips

    David Posey
    Elske
    Chicago
    Ill.
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    No votes yet

  • Soyfrito

    Andre Gomez
    Porch Light Latin Kitchen
    Smyrna
    Ga.
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  • Truffle mayonnaise

    Junghyun “JP” Park
    Atoboy
    New York
    N.Y.
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  • Kosho butter

    Andrew Bachelier
    Campfire
    Carlsbad
    Calif.
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  • Harissa

    John Weatherson
    Restaurant Trokay
    Truckee
    Calif.
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  • Cure

    Tommy Lee
    Hop Alley
    Denver
    Colo.
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  • Basil butter

    Jeremiah Langhorne
    The Dabney
    Washington
    D.C.
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  • Koji paste

    Andrew Bachelier
    Campfire
    Carlsbad
    Calif.
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  • Mushroom dashi

    Dave Park
    Hanbun
    Westmont
    Ill.
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  • Infused oil

    John Weatherson
    Restaurant Trokay
    Truckee
    Calif.
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  • Peanut sauce

    Diana Dávila
    Mi Tocaya Antojería
    Chicago
    Ill.
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    No votes yet

  • Filbert yogurt filling

    Aaron Adams
    Farm Spirit
    Portland
    Ore.
    Rate this recipe:
    Average: 5 (1 vote)

  • Collard greens

    Mason Hereford
    Turkey and the Wolf
    New Orleans
    La.
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    No votes yet

  • Duck leg confit

    Tommy Lee
    Hop Alley
    Denver
    Colo.
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    No votes yet

  • Charred pepper, kohlrabi and herb salad

    Jeremiah Langhorne
    The Dabney
    Washington
    D.C.
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  • Smoked pork belly

    Andrew Bachelier
    Campfire
    Carlsbad
    Calif.
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  • Cider aïoli

    Scott Anderson
    Elements
    Princeton
    N.J.
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  • Butter-glazed edamame

    Dave Park
    Hanbun
    Westmont
    Ill.
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  • Chickpea panisse

    John Weatherson
    Restaurant Trokay
    Truckee
    Calif.
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  • Coleslaw

    Mason Hereford
    Turkey and the Wolf
    New Orleans
    La.
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  • Five-spice hoisin

    Tommy Lee
    Hop Alley
    Denver
    Colo.
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  • Aji panca curry paste

    Tom Berry
    Ruka
    Boston
    Mass.
    Rate this recipe:
    Average: 5 (1 vote)

  • Celery root purée

    Scott Anderson
    Elements
    Princeton
    N.J.
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    No votes yet

  • Pickled hon shimeji

    Dave Park
    Hanbun
    Westmont
    Ill.
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  • Pickled Fresno rings

    John Weatherson
    Restaurant Trokay
    Truckee
    Calif.
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  • Pickled cherry pepper dressing

    Mason Hereford
    Turkey and the Wolf
    New Orleans
    La.
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  • Crushed spicy peanuts

    Tom Berry
    Ruka
    Boston
    Mass.
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  • Steamed rye buns

    Trevor Stockton
    RT Lodge
    Maryville
    Tenn.
    Rate this recipe:
    Average: 5 (1 vote)

  • Scallop dashi

    Scott Anderson
    Elements
    Princeton
    N.J.
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    No votes yet

  • Puffed rice

    Dave Park
    Hanbun
    Westmont
    Ill.
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  • Hummus

    John Weatherson
    Restaurant Trokay
    Truckee
    Calif.
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  • Black pepper gravy

    Trevor Stockton
    RT Lodge
    Maryville
    Tenn.
    Rate this recipe:
    Average: 5 (1 vote)

  • Soy sauce dashi

    Junghyun “JP” Park
    Atoboy
    New York
    N.Y.
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  • Green tomato dashi

    Andrew Bachelier
    Campfire
    Carlsbad
    Calif.
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  • Flavored yogurt

    John Weatherson
    Restaurant Trokay
    Truckee
    Calif.
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  • Pickled onion

    Trevor Stockton
    RT Lodge
    Maryville
    Tenn.
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  • Scallion pancake

    Tommy Lee
    Hop Alley
    Denver
    Colo.
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  • Huitlacoche and fermented corn vin

    Kim Alter
    Nightbird
    San Francisco
    Calif.
    Rate this recipe:
    Average: 5 (1 vote)

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