The SAVEUR 100: Ingredients

_ Frank Stitt, Highlands Bar and Grill, Birmingham, Alabama_ “I’d try to chat with the oystermen behind the counter to find out what bays in Louisiana these plump, sweet oysters were from, and occasionally I’d get a straight answer.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

This spaghetti is bathed in a deeply flavored broth fortified with caramelized onions and kombu.

_ Fergus Henderson, St. JOHN, London_ “A wise old chef once told me …” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

_ Michael Ayoub, Fornino, New York City_ “Hardneck garlic is the kind most commonly found in farmers’ markets; unlike commercially grown softneck garlic, it’s distinguished by its stiff ‘neck,’ or stalk.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

_ Sara Jenkins, Porchetta, New York City_ “I sprinkle them in a salad of ripe tomatoes with slivered red onion, salt, and extra-virgin olive oil.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

This elegant preparation of poached and pan-seared sweetbreads served over wilted escarole with a port wine–cream sauce, comes from Boston chef Barbara Lynch.

Kohlrabi, with its turniplike flavor, takes well to a slow simmer on the stove with chicken stock, butter, and thyme. Get the recipe for Butter-Braised Kohlrabi »

_ Daniel Humm, Eleven Madison Park, New York City_ “At home, I warm milk, stir in two teaspoons of honey, and drink it in a teacup.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

_ Brad Farmerie, PUBLIC and Double Crown, New York City_ ” I sat in the courtyard, drinking Malaysian coffee with condensed milk and eating kaya spread on toast.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

_ Philippe Massoud, ilili, New York City_ “I would borrow a spoon from the restaurant, grab my mask, tube, and fish net, and dive for an hour to gather dozens of sea urchins.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

_ Floyd Cardoz, chef and author, New York City_ “I stir-fry them quickly, sometimes in combination with spinach, or braise them with onion, garlic, chicken stock, and cumin.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

_ Susan Spicer, Bayona and Mondo, New Orleans_ “When you cook with lemon basil, people ask what it is because it’s reminiscent of basil, but it’s kind of unusual.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

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 »

_ Claude Troisgros, Olympe, Rio de Janeiro_ “The unique flavor of the tropical guava fruit becomes irresistible when sugar is added and it’s cooked down …” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »