Recipes from New York Chefs


Appetizers

	Meat & Fish

		Asparagus en Bolsa ALEX RAIJ of Tia Pol

		Autumn Spice Scallops DANIEL ANGERER of Fresh, Shore, and Coast

		Breakfast Radishes with Bagna Cauda JODY WILLIAMS of Gusto

		Bruschetta of Clam Ragout With Pancetta TOM COLICCHIO of Craft

		Chicken-Liver Crostini EGIDIANA MACCIONI of Le Cirque

		Chips and Dip THOMAS KELLER of Per Se

		Crab Pot Stickers With Sesame Dipping Sauce PATRICIA YEO of AZ

		Cured-Beef-Tenderloin Bruschetta with Red-Wine Mayonnaise ROCCO DISPIRITO of Tuscan

		Endive Spears With Crabmeat Salad MICHAEL ROMANO of Union Square Cafe

		Grilled Calamari with Salsa Verde DAVID PASTERNACK of Esca

		Horseradish and Roasted Onion Dip MARK MAYER of Cookshop

		Lamb Patties TROY DUPUY of La Caravelle

		Lightly Smoked Salmon With Beet Purée on Brioche DAN BARBER of Blue Hill

		Lobster Quesadillas With Yellow-Tomato-and-Roasted-Garlic Salsa *BOBBY FLAY of Boy Meets Grill* (1999)**

		Roasted Northern Spy Apples LIZA QUEEN of The Queen's Hideaway

		Pincho de Pollo y Chorizo (Chicken and Chorizo Brochette With Cumin Aïoli LUIS BOLLO of Meigas

		Piquillos Rellenos de Atún (Tuna-Stuffed Piquillo Peppers) LUIS BOLLO of Meigas

		Potato-Chive Blinis with Hot Smoked Trout and Caviar BILL TELEPAN of JUDson Grill

		Prosciutto-and-Fig Bruschetta LIDIA BASTIANICH of Felidia and Becco

		Roasted Northern Spy Apples LIZA QUEEN of The Queen's Hideaway

		“Rosa Bianco” Eggplant Caponata AMANDA FREITAG of Sette Enoteca e Cucina

		Salmon Croquettes MARK STRAUSMAN AND MATTHEW GAVZIE of Chingalle

		Seafood Salad TOM VALENTI of Ouest and 'Cesca

		Shrimp Cocktail THOMAS KELLER of Per Se

		Soft-Shell-Crab Buns MOMOFUKU NOODLE BAR

		Spiced Grilled Lamb Brochettes FLOYD CARDOZ of Tabla

		Stuffed Oakwood Shiitake With Chestnut and Apple Chutney PHILIPPE BERTINEAU of Payard Patisserie and Bistro

		Tosta de Boquerones (Toast With Marinated Fresh Anchovies) LUIS BOLLO of Meigas

		Tuna-Wasabi Wonton JEAN-GEORGES VONGERICHTEN of Jean Georges, Vong and Jo Jo

	Vegetarian
	Asparagus en Bolsa ALEX RAIJ of Tia Pol

	Butternut-Squash Bruschetta JASON DENTON of 'ino

	Brussels Sprout Crisps WYLIE DUFRESNE of 71 Clinton Fresh Food

	Cheese Goug�res TERRANCE BRENNAN of Artisanal and Picholine

	Deviled Eggs MICHAEL ROMANO and KENNY CALLAGHAN of Blue Smoke

	Fava Puée with Grilled Baguette MICHAEL PSILAKIS of Onera

	Fiddlehead-Fern Bruschetta APRIL BLOOMFIELD of The Spotted Pig

	Ricotta Toast Points TODD ENGLISH of Todd English's Olives NY

	Seared and Marinated Zucchini and Sheep's-Milk-Ricotta Rolls in Mint Dressing STEFANO RICCIOLETTI of Alfredo of Rome

	Spicy Thai Vegetable Wraps With Tamarind Dipping Sauce MATTHEW KENNEY of Pure Food & Wine

	Warm Red-and-Yellow-Tomato Tart With Goat-Cheese Sauce WYLIE DUFRESNE of 71 Clinton Fresh Food