All 36 Recipes from the Hot 10 Best New Restaurants 2016
From Lord Stanley's homage to vegetables in San Francisco to the incredible pintxos at Morcilla in Pittsburgh, these dishes represent the best in America. Even if you can't jet around the country to get a table, you can still get taste right in your own kitchen.
Peden & Munk1/36Crab with Romaine, Dill Sauce, and Sunflower Seeds
Sprouting and frying the sunflower seeds completely transforms their flavor. But just using salted, roasted sunflower seeds would also work fine. This recipe is from Staplehouse, America's Best New Restaurant 2016.
Peden & Munk2/36Chicken Liver Mousse with Burnt Honey Gelée
This has become a Staplehouse all-star. We simplified it a bit, setting it in jars rather than the buttery pastry crust it’s served in at the restaurant. Don’t worry: We didn’t mess with the shamelessly high ratio of butter and cream to liver.
Peden & Munk3/36Roasted Cauliflower with Sesame and Bonito
Great chefs, like those at Staplehouse, take great pride in turning humble vegetables into world-class dishes. Which is something you ought to remind yourself of while simmering sesame seeds for 2 hours to make a sauce for this cauliflower.
Peden & Munk4/36Farro with Roasted Mushrooms
At Staplehouse, they use Anson Mills’ farro piccolo for this dish. Unpearled farro, though, will be very similar, and if you see grains labeled einkorn, use that.
Alex Lau5/36Pork, Vegetable, and Tamarind Stew
The finished stew should be decidedly sour, tamarind’s calling card, but you’re in control of how puckery things get. You can sub other vegetables or simplify the array, but be very careful not to overcook them. This recipe is from Bad Saint, #2 of the Hot 10, America's Best New Restaurants 2016.
Alex Lau6/36Coconut-Vegetable Slaw
An addictive slaw from Bad Saint with sweetness from the fresh coconut and sneaky, creeping heat from the chiles. Be warned!
Alex Lau7/36Yellow Chicken Adobo
Though widely accepted as the national dish of the Philippines, no two adobos are the same. This one from Bad Saint calls for an unapologetic amount of turmeric, which has a somewhat bitter, definitely earthy flavor, and those deep, dark notes are backed up by charred coconut.
Shredded Sweet Potato and Carrot Fritters8/36Shredded Sweet Potato and Carrot Fritters (Ukoy)
Frying ukoy the Bad Saint way is a very active process—the fritter will blow apart in the oil before you tease it back together. Use a tall pot with plenty of extra room since the oil will bubble vigorously when the mix hits it.
Alex Lau9/36Black Rice Bilo-Bilo
A Filipino comfort food that’s traditionally made with chewy rice dumplings. The one served at Bad Saint, made with black rice, has an amazing color, addictively chewy texture, and earthy flavor to balances the sweetness.
Gentyl & Hyers10/36Grilled King Trumpet Mushrooms with Almond Dip
This creamy almond dip would be a terrific and unexpected pairing with any vegetable crudité. This recipe is from Lord Stanley, #3 of the Hot 10, America's Best New Restaurants 2016.
Gentl & Hyers11/36White Sweet Potato Crisps with Ricotta and Scallion
This ingenious Lord Stanley way to prepare sweet potatoes will make you take back every bad word you ever said about them.
Keirnan Monaghan & Theo Vamvounakis12/36Goat Cheese Croquettes with Spiced Membrillo
What’s membrillo? It’s quince paste, which chef Justin Severino amps up with a bit of heat. We’ll be spreading it inside bread for grilled cheese from now on. This recipe is from Morcilla, #4 of the Hot 10, America's Best New Restaurants 2016.
Keirnan Monaghan & Theo Vamvounakis13/36Marinated Manchego with Orange Preserve
Set this up on Sunday and have tapas at home when you get back from work, all week long, courtesy of Morcilla.
Keirnan Monaghan & Theo Vamvounakis14/36Jamón-Wrapped Spanish Tortilla with Piquillo Relish
In this recipe from Morcilla, use prosciutto if Serrano is unavailable, and make sure the relish is nice and acidic to stand up to the richness of the ham and eggs.
