Stories / Awards

How to Cook At Home like a #JBFA Semifinalist

Hilary Deutsch

April 24, 2017


There’s no doubt that the food served at our 2017 Best New Restaurant semifinalists is top-notch. But what do the chefs at these restaurants make when the toques come off? We snuck into the kitchens of this year’s talented contenders to find out what they love to cook and enjoy at home with friends and family.

Potato Pierogi with Crème Fraîche and Chives

“When I was a child, my parents would buy frozen pierogi from the supermarket and I just loved them. I wanted to share a similar experience with my daughter; she’s always asking me to show her different cooking techniques when I get a rare night at home with her.” —Jeffrey Vance

Pan-Seared Rib-Eye Steak with Chile–Gorgonzola Butter (pictured above) 

“Once you have the technique down, cooking a steak well is one of the best kitchen skills to have in your arsenal. This is one of my favorite ways to serve rib-eye, with the flavorful steak punched up with tangy and rich blue cheese butter. I love serving this over green beans.” —Curtis Stone

Shrimp Fried Rice

For an easy dinner that comes together in a matter of minutes (15, to be exact), look to Brad Greenhill's fried rice recipe packed with shrimp, fried eggs, and fresh herbs.

Hungry for more? View our entire recipe collection. Learn more about the 2017 James Beard Awards.


Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram and Twitter.