1/2 bunch fresh thyme, (about 2 dozen sprigs).
Then editors fan out, and they eat — often five or six meals a day..The sheer enormity of the task tends to force perspective.
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.Fit dough into a 9-inch pie plate or cast-iron skillet; trim excess dough, and crimp edges.
Freeze pie shell, uncovered, until hard, at least 30 minutes or up to overnight.Dough can be frozen up to 1 month..
Originally appeared: November 2018.This South Indian-inspired shrimp curry is bursting with flavor thanks to a popular duo:., a combination also found in similar dishes in places like East Africa and Southeast Asia.
(Editor: Heavy-Duty Towels)