Le Creuset Pie Bird.

This allows each cut of cured meat to fully render, so they’ll brown properly, release their fat and seasonings into the fond, and nearly melt into the final sauce.Cooking the meats one after the other builds an incredible foundation of flavor in the pan before you finish off the sauce with aromatics, tomatoes, broth, and a generous splash of red wine for deglazing.

A final flourish of creamy butter and red wine vinegar bring a luxurious silkiness and brightness to the sauce.And, there’s no need to finish with extra salt — the cured meats provide just enough to properly season the ragu.So the next time there’s extra salami on your cutting board, don’t toss it.

Instead, turn it into tomorrow’s dinner.Los Angeles, California.Knives,

Small Kitchen Appliances.

Jason Horn is a senior writer for Food & Wine.When assessing a potential Best New Chef, editors looked for chefs with the singular focus to create something true to themselves — innovative, disruptive, and delicious — identifying their potential impact before the rest of the country caught on..

Courtesy of Nobu Restaurants.Although the chefs didn't set out to make over menus across the country, they see the ripple effect, too.

Suzanne Goin, class of '99, is pleased that people are still ordering kale, brussels sprouts, and roasted cauliflower and sharing them on small plates many years after she introduced the trend at L.A.'s A.O.C."At the time it seemed so wacky.