Freeze pie shell, uncovered, until hard, at least 30 minutes or up to overnight.
When one dish stands out among 15 you've eaten that day, you know you've hit on something truly novel.Kate Krader, Food & Wine restaurant editor and lead architect of Best New Chefs from 1995 to 1999 and 2003 to 2016, still remembers the standout dishes she ate during those years with epiphanic clarity.. Billy Farrell/Patrick McMullan via Getty Images.
"I remember John Shields at Town House in Chilhowie, Virginia, had a beautiful salad of shaved vegetables made into little swirls," Krader says."And I'd talked a friend into driving me 100 miles to get to this godforsaken place, and I remember the salad tasting as good as it looked.Another year, there was Kevin Fink at Emmer & Rye, doing bucatini with a carbonara and grinding his own wheat.
The pasta had an amazing chew, and he put a little tomato water in the broth, and it was like I'd never had a carbonara before.".When Krader sat down at the counter at Best New Chef '06 David Chang's Momofuku, she recalls, "I ate a rice cake dish that was simultaneously chewy and melt-in-your-mouth.
There was gochujang, and mirin that gave it this delicate edge, but it still punched you in the face with its heat.
It looked like nothing.Serve this shrimp with steamed rice, preferably basmati or another.
Sparkling wines go well with a wide variety of dishes, including curries.For an unexpected treat, serve a good-quality bubbly from California.. Cook Mode.
2. tablespoons minced.drained whole canned tomatoes.