A
Apple-Rosehip Jam, Mette Søberg
B
Black Razz Jam, Jessica Koslow
Burrata with Persimmons, Jamón, and Honey, José Andrés
Buttermilk Fried Clams with Chipotle Mayonnaise, Nancy Silverton
Butternut Squash Gnocchi with Chickpeas, Harissa, Butter, and Parsley, Amanda Cohen
C
Catalan Miso Soup, Carme Ruscalleda
Charred Vegetables and Pho Rice, Kristen Essig and Michael Stolzfus
Classic French Crepes, Marie-Aude Rose
Collard Greens and Grits with Peanut Salsa, Mason Hereford
Compost Cookie Dough Cookies, Christina Tosi
Cured Salmon with Crème Fraîche and Lemon, Dominique Crenn
D
Duck Confit with Cherries, Apples, and Chickpeas, David McMillan
Duck-Fat-Fried Chicken with Piquillos Ketchup, Ludo Lefebvre
E
Everything Bagel Scrambled Eggs, Wylie Dufresne
F
Farro with Chorizo, Radishes, Daikon Kimchi, and Fennel, Hugh Acheson
G
Green Rice with Kale and Peas, Amanda Cohen
H
Hiyashi Chuka (Cold Ramen Noodles), Ivan Orkin
Homemade Ricotta Cheese, Dan Barber
I
Icelandic Rye Bread, Jordan Kahn
J
Jimmy Red Grits with Greens, Egg, and Redeye Gravy, Sean Brock
Juniper-Smoked Butter, Kristian Baumann
L
Large Financier Cake, Nadine Levy Redzepi
Lobster Salad with Winter Citrus and Fennel, Barbara Lynch
Love Letter to a Muffuletta Sandwich, Mason Hereford
M
Maple Bread Pudding, Anthony Rose
Marinated Beet Salad with Anchovies, Alice Waters
Molten Chocolate Mug Cake, Christina Tosi
O
Oat and Herb Tabbouleh, Dan Barber
Open-Face Omelet with Anchovies, Olives, and Onion Confit, Nancy Silverton
Organic Chia Seed Pudding, Jean-Georges Vongerichten
Organic Garden Salad Tortillas, Alice Waters
P
Pan-fried Sole with Cauliflower and Bitter Greens, Pierre Gagnaire
Persian Cucumbers with Sumac and White Sauce, Alex Stupak
Pita Crackers, Dominique Crenn
Ploughman’s Pickle, Clare Smyth
Poached Chicken Tartine with Crème Fraîche, Stilton, and Figs, Hugh Acheson
Pot-Roasted Sunday Chicken, Tom Kitchin
R
Rice with Mushrooms, Kale, Pumpkin, and Egg, Mette Søberg
Roasted Salsa de Mocajete, Enrique Olvera
Russian Dressing, Anthony Rose
Rye Bread Porridge with Hazelnuts and Herbs, Jordan Kahn
S
Sardine and Pickled Onion Tartine, Daniel Boulud
Sausage and Lentil Stew with Chestnuts, Gregory Marchand
Sautéed Monkfish with Juniper-Smoked Butter and Champagne Sauce, Kristian Baumann
Shrimp Wedge Salad, Carla Hall
Smoked Turkey Reuben, Anthony Rose
Soft Eggs with Vegetables and Goat Cheese, Carme Ruscalleda
Sopa Seca de Fideo (Mexican Spaghetti), Alex Stupak
T
Tahitian-Style Marinated Fish, Pascal Barbot
W
Wild Chicken of the Woods Mushroom Soup, Kristian Baumann
Y