How Readers Cooked Recipes from the Best New Restaurants in America
A few weeks ago we asked you to cook the recipes from our Hot 10, the Best New Restaurants in America. And with some unusual ingredients like dried wakame, preserved lemon, and gochugaru we knew it was kind of a big request. But we have to say we were impressed! Maybe you didn't prepare every dish (sorry, Fat Rice!), but the ones you did make looked pretty darn good. Suffice it to say you made us—and the Hot Ten Restaurants—proud. Check out all your hard work above.
1/29Life with Carrie
"Giving this recipe a try was a blast! ...The batter yielded light and crispy dough, just how you want a beignet...The jalapeno lemon paste is utterly delicious…I’ll use it in the future with white fish, chicken, on potatoes, in salad dressings, as a condiment, on ANYTHING. Amazing. Delicious. Go make it" Get the recipe at Life with Carrie
2/29The Hungry Heron
"This dish is bursting with flavor, luscious, and the perfect way to kiss the last days of Summer goodbye. Salami, red pepper, mozzarella, and bread...what is not to love?" Get the recipe at The Hungry Heron
3/29A Piece of Conversation
"The beignets were light and airy! The clear winner of this recipe, however, is the Lime Mayonnaise and Lemon-Jalapeño Paste. The citrus zest in both of these components provided such a lovely bright, acidic touch to the richness of the beignet. I could see these components being used in a myriad of dishes, so they’ll definitely be in my mental rolodex going forward." Get the recipe at A Piece of Conversation
5/29Glossy Musings
"For me, fall is all about soups, and this one hits the top of the list for flavor—I’ve made french onion soup before, but white onion soup is a bit more decadent and chowder-y (not a word, I get it...)—perfect for those days where you’re just starting to feel the chill in the air." Get the recipe at Glossy Musings
6/29765 Nest in Progress
"The soup itself was absolutely delicious. The combination of ginger and Serrano peppers with the onion created a really complex flavor, and when combined with the Fontina toast it was delicious...I would certainly make this soup again for a special occasion or guests." Get the recipe at 765 Nest in Progress
7/29Orecchiette with Squash, Chiles, and Hazelnuts
Get the recipe: Orecchiette with Squash, Chiles, and Hazelnuts
8/29The Aprilblake
"I definitely recommend giving this pasta a try, no matter what shape you have on hand! And always, always add more cheese." Get the recipe at The Aprilblake
9/29Eats Well with Others
"This fall-inspired pasta dish is filled with sweet, spicy, and buttery delicious flavor." Get the recipe at Eats Well with Others
Christopher Testani10/29Strozzapreti with Spinach and Preserved Lemon
Get the recipe: Strozzapreti with Spinach and Preserved Lemon
11/29Attempts in Domesticity
"The result was good..As a whole, it was a pretty damn delicious dinner. What elevated it to the level of amazing? Those breadcrumbs. The crunch was perfect. The garlic came through just enough and the flavor was superb. It’s almost embarrassing at how fast I ate this. Think inhaled." Get the recipe at Attempts in Domesticity
12/29freshfromevaskitchen
"From simple to great is sometimes a small step. The addition of preserved lemons to spinach makes this dish outstanding. I found it in the last issue of bonappetit and it looked so appetizing that I made it last weekend." Get the recipe at freshfromevaskitchen
14/29Amour Fou(d)
"This dish is comforting yet exciting. Healthy(ish) and deeply satisfying. The flavors are bold and assertive (red wine vinegar wakes everything up) and those flavors pair perfectly with creamy cheese, sweet peppers, and earthy herbs. The bread manages in a short period of time to soak up all the juices making it soft and flavorful." Get the recipe at Amour Fou(d)
