FOOD & WINE 30 Minute Recipe
A Seder Spread You Won’t Want to Passover
Asparagus Soup Sip and Stuffed Chicken Breast with Tomato Coulis
Dish Out of Water
We know that the Native Americans ate seafood, so we acknowledge that seafood has been a part of the great American tradition and therefore compatible with the spirit of the Thanksgiving table
Chill Out
Trummer’s toque Clayton Miller claims to be a sucker for cold soups—“tomato, watermelon, cucumber, carrot and so on!” he says of some of his favorite produce to put on ice.
Escape to Flavor Country
Though most folks tend to love Market Salamander sandwiches just the way they are, chef Vaughn Skaggs saw fit to weave some seasonal flourish into their classic Caprese.
Squashing Hunger
Evo Bistro toque Driss Zahidi fondly recalls racing home to devour his mother’s squash and lamb collaboration. “You [could] get the smell of the squash from outside,” he says of the iconic summer dish.
Swiss Mixed
Ayrshire Farm toque Rob Townsend has no problem working with Swiss chard, but does insist on setting the record straight. “The only thing I know is that Sicily was one of the first places to grow Swiss chard,” he says of the leafy green also known as Sicilian beet.
Ode to Offal
Tallula toque Barry Koslow recalls sending out his fair share of ham-wrapped veal and chicken dishes years ago, but has always wanted to put his own stamp on the Italian specialty knows as saltimbocca.
Fry Me to the Moon
“I usually make these … for get-togethers with friends during the cold months,” Peruvian toque Ismael Otarola says of the savory-sweet treats he dispenses with great joy