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15 Recipes from the Best New Restaurants in America 2018

From fiery homemade chili paste to an impossible-to-stop-eating chocolate budino, these are the recipes from our 2018 Hot 10: America's Best New Restaurants.

By Bon Appétit

August 14, 2018

This image may contain Spaghetti Food Pasta Dish and Meal

We get it—you're probably not going to make it to all of our Hot 10 restaurants (and if you do, wow, we are impressed). But you can make the recipes. That means slow-roasted lamb shoulder courtesy of Maydan in D.C., lobster spaghetti from Che Fico in San Francisco (the restaurant's signature dish!), spicy curry paste from Ugly Baby in Brooklyn, and herb-rubbed chicken from Drifters Wife in Portland, Maine.

Photo by Michael Graydon + Nikole Herriott
1/15
Swiss Chard–Tahini Dip
If you love hummus or baba ganoush, this dairy-free dip will become a new favorite.
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Photo by Michael Graydon + Nikole Herriott
2/15
Seared Halloumi with Peanut Dukkah and Honey
Salty, lacy-edged Halloumi covered in warm honey and sprinkled with nutty dukkah—what’s not to love?
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Photo by Michael Graydon + Nikole Herriott
3/15
Freekeh Salad with Parsley and Cherry Tomatoes
This summer grain salad is extra tart due to lots of lemon juice. It can be served on its own or alongside creamy spreads or fatty pieces of meat.
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Photo by Michael Graydon + Nikole Herriott
4/15
Lemony Cabbage with Mint
When all the flavors meld, the mint transforms this dish into an addictive slaw that pairs well with fatty cuts of meat.
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Photo by Michael Graydon + Nikole Herriott
5/15
Slow-Roast Spiced Lamb Shoulder with Sumac Onions
Roasted lamb shoulder that’s meltingly tender and then finished under the broiler until crisp and golden brown.
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Photo by Michael Graydon + Nikole Herriott
6/15
Cinnamon-Tomato Jam
Cinnamon lends additional sweetness to this savory jam, making it an excellent match with heavily spiced lamb or pork.
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Photo by Alex Lau
7/15
Chopped Salad
The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!
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Photo by Alex Lau
8/15
Spaghetti With Lobster Pomodoro
Combining nduja, a spreadable spicy salami, with lobster is transformative, taking this basic pasta Pomodoro to the next level.
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Photo by Alex Lau
9/15
Grapefruit-Orange Crostatas
While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.
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Photo by Alex Lau
10/15
Chocolate Budino With Candied Walnuts
This deliciously wobbly pudding is made with chocolate, milk, cream, and eggs and spiked with olive oil and salt. To die for!
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Photo by Alex Lau
11/15
Red Curry Paste
The spicy Thai curry paste from Brooklyn’s Ugly Baby restaurant.
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Photo by Elizabeth Cecil
12/15
Eggplant with Cashew Butter and Pickled Peppers
Make this cashew butter once, and you’ll want to use it on roasted vegetables year-round.
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Photo by Elizabeth Cecil
13/15
Fried-Bread Panzanella with Ricotta and Herbs
Traditional panzanella is amped up by frying thick slices of bread in olive oil on only one side, achieving a combination of crisp and soft that soaks up all the tomato juices without getting soggy.
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Elizabeth Cecil
14/15
Herb-Rubbed Cast-Iron Chicken with Pan Sauce
Letting the bird’s skin dry out before cooking is crucial to getting restaurant-worthy crispiness.
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Photo by Elizabeth Cecil
15/15
Napa Cabbage Salad with Parmesan and Pistachios
Crunchy, salty, sweet, and vinegary, this is more of a salad than a slaw.
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