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Food Awards

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Challenge
55MIN
Uni Egg
A Providence classic: warm egg yolk in its shell, blanketed with Champagne beurre blanc, sweet Santa Barbara uni, herbs, and crisp brioche. It’s luxe but precise—seconds matter—so have everything ready before you plate.
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Michael Cimarusti's Uni Egg
Michael Cimarusti 2
Daniel Humm
What Happens When Eleven Madison Park Lands in Charleston for a Year
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Michael Cimarusti 2
Inside the Kitchen: Eight Questions with Michael Cimarusti of Providence
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Providence Food 3
Twenty Years of Providence: Michael Cimarusti on Legacy and the Work Ahead
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Challenge
5H 30MIN
“Fair of the Flowers” (Feria de las Flores)
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“Fair of the Flowers”
Juan Manuel Barrientos 2
Challenge
1H 35MIN
Shima Aji Ceviche with Variety of Limes and Lemons in Different Textures
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Shima Aji Ceviche
Juan Manuel Barrientos 2
Juan Manuel Barrientos 4
Inside the Kitchen: Seven Questions with Juan Manuel Barrientos of elcielo Washington
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Juan Manuel Barrientos 3
At elcielo Washington, Dinner Is Theater, and Colombia Is Center Stage
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Bastia Stracciatella
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Bastia
Philadelphia, United States
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Bastia Stracciatella

Bastia

Philadelphia, United States
Charbel Hayek 2
Inside the Kitchen: Seven Questions with Chef Charbel Hayek of Laya and Ladyhawk
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Michael Rafidi 2
Forged by Fire: How Michael Rafidi Is Reimagining Palestinian Cooking
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Osteria Mozza DC 1
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Osteria Mozza DC
Los Angeles, United States
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Osteria Mozza DC 1

Osteria Mozza DC

Los Angeles, United States
Chef Sujan Sarkar 2
Inside the Kitchen: Seven Questions with Chef Sujan Sarkar of Indienne
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Medium
1H 5MIN
Asparagus Toasts with Black Trumpet Aioli
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Asparagus Toasts
Stuart Brioza 2
Medium
40MIN
Yuba ‘All’Amatriciana’ with Pecorino Romano
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Yuba Al Amatriciana
Stuart Brioza 2
Stuart Brioza and Nicole Krasinski
Inside the Kitchen: Six Questions with Chefs Stuart Brioza and Nicole Krasinski of State Bird Provisions and The Progress
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