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All 29 Recipes from the Hot 10 Best New Restaurants 2014

All of the recipes from Bon Appétit's 10 Best New Restaurants of 2014, from hanger steak to butter cookies, fried rice to roast chicken
Image may contain Dish Food Meal Animal and Bird
Peden + Munk

We are thrilled with our Best New Restaurants of 2014—it's a great mix of places: food trucks, luncheonettes, reinvented dive bars, even, like, a regular restaurant or two. We're also thrilled that we were able to offer our readers a chance to make many of these restaurants' dishes. Here's a collection of all the Hot 10 recipes you can find in the September issue of Bon Appétit. We've got everything from hanger steak to butter cookies, fried rice to roast chicken. If you can't make it to the restaurants, at least you can recreate the food at home.

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    Michael Graydon + Nikole Herriott
    1/29

    Pickle-Brined Fried Chicken

    How does the fried chicken from Rose's Luxury achieve No. 1 status? Brined, boneless thighs are responsible for incredible dark-meat flavor, and the dredge technique creates an insanely crunchy coating.

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  • Image may contain Plant Food Produce Cutlery Spoon Vegetable and Sprout
    Michael Graydon + Nikole Herriott
    2/29

    Pork Sausage with Coconut-Chile Sauce and Lychees

    We know, this pork dish from Rose's Luxury sounds nuts. It’s meant to be mixed together so you get some garlicky pork, floral lychees, sweet coconut, sharp onions, and crisp salty accents in each bite.

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  • Image may contain Food Dessert Cake Dish Meal Cream Icing Creme and Pottery
    Michael Graydon + Nikole Herriott
    3/29

    Charred Romaine with Tomatillo Dressing

    Charred to a crisp: Not a statement usually associated with salads, but delicious nonetheless in this Mexican-inspired romaine number from Rose's Luxury.

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  • Image may contain Food Dish Meal Seasoning and Plant
    Michael Graydon + Nikole Herriott
    4/29

    Lemongrass-Seafood Stew

    We've said it before and we'll say it again: When seafood gets top billing, it has to be top quality. Don't even attempt this stew from Rose's Luxury with less-than-stellar stuff.

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    Michael Graydon + Nikole Herriott
    5/29

    Spaghetti with Strawberry-Tomato Sauce

    Considering that tomato is a fruit, the addition of strawberries isn’t that strange in this sauce from Rose's Luxury. The sauce should be quite spicy, which tempers the berries’ sweetness.

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  • Image may contain Food Bread Dish Meal Breakfast Bun Confectionery and Sweets
    Michael Graydon + Nikole Herriott
    6/29

    Buttermilk Biscuits with Burnt Onion Butter

    Rose's Luxury chef Aaron Silverman combined his biscuit recipe with his sous chef’s to create what he says are “the best biscuits I’ve ever tasted.”

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  • Image may contain Burger Food Bread and Bun
    Marcus Nilsson
    7/29

    Forager Sandwich

    “Acid and texture are the most important things,” says chef Eli Kulp, of High Street on Market, Philadelphia. His hearty vegetarian breakfast sandwich—with its mix of marinated mushrooms, soft eggs, melted cheese, and a buttery toasted roll—proves his point.

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  • Image may contain Food Bread French Loaf and Bread Loaf
    Marcus Nilsson
    8/29

    Roasted Potato Bread

    Straight talk: This loaf recipe from High Street on Market is the greatest sandwich bread a person could ever hope for. And you absolutely need a stand mixer to make it.

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  • Image may contain Dish Food Meal Animal and Bird
    Peden + Munk
    11/29

    Crab Fat–Caramel Wings

    Don’t worry—you won’t need to buy any crabs to make these mind-altering wings from Hot Joy. The crab flavor comes from a jarred condiment that’s pretty easy to find at Asian markets; if not, use the shrimp version.

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  • Image may contain Plant Food Dish Meal Vegetable and Produce
    Peden + Munk
    12/29

    Dirty Fried Rice

    Hot Joy chef Quealy Watson, who’s from Louisiana, grew up on his mom’s dirty rice; that dish helped inspire this bastardized fried version. The chicken-liver base tastes very concentrated and intense on its own, but becomes nicely balanced in the finished dish.

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  • Image may contain Food Plant and Meal
    Peden + Munk
    13/29

    Migas Fried Rice

    Jaew is a tart, smoky dipping sauce from Thailand, usually served with grilled meats and sausages. Hot Joy chef Quealy Watson takes it to a Tex-Mex place in this eggy, cheesy rice dish that might remind you of nachos (it works).

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  • Image may contain Food Meal Dish and Plant
    Peden + Munk
    14/29

    Braised Lamb Shoulder with Fennel and Orange

    Lamb shoulder has great fat content and rich (not gamey) flavor, which makes it ideal for this sweetly spiced, Mediterranean-inspired braise from Westward.

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  • Image may contain Food Seasoning and Plant
    Peden + Munk
    15/29

    Three-Herb and Red Onion Salad

    Bright, herbal, and sharp, this comically simple condiment from Westward is just what you want alongside braised meat.

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  • Image may contain Food Creme Dessert Cream Ice Cream Bread and Plant
    Peden + Munk
    16/29

    Westward Pita Bread

    Because this dough has a relatively short rising time, it can be made while the lamb braises. Turn up the oven and bake the pita while you’re reducing the braising liquid on the stove-top; the timing will come out perfectly.

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  • Image may contain Plant Food Pizza and Bowl
    Kevin Cooley
    17/29

    Grilled Bread with Peanut Curry Sauce and Pickles

    This recipe from Thai-Kun makes a generous amount of sauce, which you may find yourself finishing (we won’t judge). Any leftover would be great on everything from white rice to noodles to…well, more bread.

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  • Image may contain Food Dish Meal and Plant
    Kevin Cooley
    18/29

    Waterfall Pork

    Is it hot? Sure, it’s hot. But the bracing pickled cabbage, cooling fresh herbs, and sweet-tasting rice will help keep the flames in check in this incendiary dish from Thai-Kun.

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  • Image may contain Food Egg Seasoning and Burger
    Kevin Cooley
    19/29

    Beef Panang Curry

    The more chiles you use, the closer you’ll come to the tear-inducing flavor of the dish as it’s served at Thai-Khun.

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  • Image may contain Noodle Food Pasta Plant Vermicelli Produce Vegetable and Sprout
    Kevin Cooley
    20/29

    Black Noodles

    The key to this dish from Thai-Kun is not letting the noodles stick together. Keep them moving in the pot, drain very well after rinsing, and add the oil to coat right away. If you like, quickly grill a few slices of sirloin steak and toss them in at the end.

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