Recipes

17 Recipes from the Best New Restaurants in America 2017

Can't make it to all the spots on our Hot 10? You can make the recipes at home instead, from sesame tarts to clam toast to stuffed shells.
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Pastry chef Anna Posey's black and white sesame tart. Photo by Alex Lau

Even if you tried to make it to all the best new restaurants in America from our 2017 Hot 10 list, it would take a while. To fill in the gaps between road-trip-worthy meals, you can make 17 of the Top 50 finalists' dishes at home, including clam toast from Hart's, Palizzi Social Club's stuffed shells, Elske's black and white sesame tarts, and No. 1 best new restaurant Turkey and the Wolf's soon-to-be-iconic collard green melt.

  • Image may contain Food Dish Meal Pasta and Bowl
    Alex Lau
    1/17

    Stuffed Shells with Marinara

    Remember: If the shells are perfectly cooked in the first step, they’ll be mushy and flabby after baking. This recipe is from Palizzi Social Club in Philadelphia, PA.

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  • Image may contain Animal Invertebrate Clam Sea Life Seashell Food Dish and Meal
    Laura Murray
    2/17

    Clam Toasts with Pancetta

    Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).

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  • Image may contain Food and Burger
    Photo by Alex Lau
    3/17

    The Collard Green Melt

    It takes a little while to griddle all the slices, but it’ll add a lot of richness and flavor. You can do all of the other components ahead of time. 

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  • This image may contain Glass Food and Plant
    Alex Lau
    4/17

    Ricotta Pie With Amarena Cherries

    Okay, this is actually a cheesecake, but it’s so creamy and light that you won’t care what it’s called, you’ll just ask for more. 

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  • Image may contain Glass Food Drink Alcohol Wine Beverage and Goblet
    Alex Lau
    9/17

    Steak Pizzaiola

    A boneless rib eye is your best bet, plus it’s easier to serve family-style.

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  • Tahini Cookies recipe
    Photo by Laura Murray, styling by Judy Mancini
    10/17

    Tahini Cookies

    These are your new grown-up peanut butter cookies. The tahini lends a creamy, earthy flavor.

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  • Image may contain Food Sesame and Seasoning
    Peden + Munk
    13/17

    Sesame Balls (Jian Dui)

    The sesame balls will float to the surface before they’re done frying. Use a spider or a slotted spoon to keep them submerged until they’re golden brown and puffed up. This recipe is from Mister Jiu's in San Francisco, CA.

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  • This image may contain Food Dish Meal Platter Animal Seafood Sea Life Lobster and Plant
    Photo by Laura Murray, styling by Judy Mancini
    14/17

    Potatoes with Fennel and Radish Salad

    Potatoes can take a lot of salt. Even though they’re cooked in seasoned liquid, they might need a little more when you toss the dish together.

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  • This image may contain Food Dish Meal Bowl Soup Bowl Soup Plant and Egg
    Photo by Laura Murray, styling by Judy Mancini
    15/17

    Shrimp Bisque

    If you can find head-on shrimp, this is the perfect time to use them. The extra fat in the heads will add a lot of flavor to the bisque.

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  • Image may contain Plant Vegetable Food Produce Cutlery Spoon Bean and Lentil
    Alex Lau
    16/17

    Escarole with Cannellini Beans

    This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth. 

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  • This image may contain Bowl Food and Plant
    Alex Lau
    17/17

    Piccante Eggplant Sauce

    Never have button mushrooms been more delicious than in this veg-packed spicy dip recipe, also ideal as a sandwich spread or finisher for simply prepared vegetables. This recipe is from Palizzi Social Club in Philadelphia, PA.

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