Contents
Poached Chicken Tartine with Crème Fraîche, Stilton, and Figs
Farro with Chorizo, Radishes, Daikon Kimchi, and Fennel
José Andrés, Bethesda, Maryland
Burrata with Persimmons, Jamón, and Honey
Sautéed Monkfish with Juniper-Smoked Butter and Champagne Sauce
Wild Chicken of the Woods Mushroom Soup
Sardine and Pickled Onion Tartine
Jimmy Red Grits with Greens, Egg, and Redeye Gravy
Butternut Squash Gnocchi with Chickpeas, Harissa Butter, and Parsley
Dominique Crenn, San Francisco
Cured Salmon with Crème Fraîche and Lemon
Everything Bagel Scrambled Eggs
Kristen Essig and Michael Stoltzfus, New Orleans
Charred Vegetables and Pho Rice
Pan-fried Sole with Cauliflower and Bitter Greens
Collard Greens and Grits with Peanut Salsa
Love Letter to a Muffuletta Sandwich
Rye Bread Porridge with Hazelnuts and Herbs
Duck-Fat-Fried Chicken with Piquillos Ketchup
Lobster Salad with Winter Citrus and Fennel
Sausage and Lentil Stew with Chestnuts
Duck Confit with Cherries, Apples, and Chickpeas
Hiyashi Chuka (Cold Ramen Noodles)
Yaki Udon (Fried Japanese Thick Noodles)
Nadine Levy Redzepi, Copenhagen
Marie-Aude Rose, New York City
Carme Ruscalleda, Saint Pol de Mar, Spain
Soft Eggs with Vegetables and Goat Cheese
Buttermilk Fried Clams with Chipotle Mayonnaise
Open-Faced Omelet with Anchovies, Olives, and Onion Confit
Rice with Mushrooms, Kale, Pumpkin, and Egg
Persian Cucumbers with Sumac and White Sauce
Sopa Seca de Fideo (Mexican Spaghetti)
Jean-Georges Vongerichten, New York City
Alice Waters, Berkeley, California
Marinated Beet Salad with Anchovies