To make this nose-to-tail dish, a whole boned-out rabbit is stuffed with the meat from the legs, wrapped in cabbage leaves and speck (smoked prosciutto), and roasted, while the bones are used to make a jus. Get the recipe for Stuffed Rabbit with Cabbage »
_ Michel Richard, Citronelle, Washington, D.C._ “I first had Tater Tots years ago at a breakfast place on a visit to New York, and I’ve since bought the frozen kind at the supermarket. They remind me of a crispy potato dish we do in France called pommes dauphines” Read the complete SAVEUR 100 story »
Chef Daniel Humm of Eleven Madison Park in New York City uses savory granolas like this to add a spicy, herbal crunch to roasted beets or tomato salad.
BOOZY HOT SAUCE
Chef Elizabeth Karmel of Hill Country Barbecue in New York City serves this infused tequila drizzled over everything from grilled fish to grilled peaches. See the Tequila Hot Sauce recipe »
Home-Made XO Sauce
Sang Yoon, Father’s Office, Los Angeles “Making it is a real labor of love; you have to let the dried seafood soak up water before finely chopping it with the aromatics and cooking the mixture to incorporate the flavors. But it’s so worth it.” Read the complete SAVEUR 100 story »
Native Dubliner Cathal Armstrong, chef of Restaurant Eve in Alexandria, Virginia, recommends using Red Breast or Paddy Irish whiskey in this pick-me-up that’s a classic, simple combination of coffee, whiskey, brown sugar, and soft-peaked whipped cream. Get the recipe for Irish Coffee »