https://www.washingtonpost.com/food/2023/10/11/national-book-month-recipes/
Category: Chinese
What Lies Beneath: Exploring the Caves of the Midwest
The Top Five Favorite Cuisines in America
From foodfirefriends.com.
A new study has revealed that Chinese food is the US most Googled cuisine, according to Google search data.
The research, conducted by BBQ experts foodfirefriends.com, analysed Google search data related to the 40 most popular cuisines in the world in different US states, to find out what cuisines Americans search for (and eat) the most.
1. Chinese food
Known all over the world, Chinese food is certainly one of everyone’s most loved cuisines. With an average of over 3.35 million searches per month in the US only, Chinese is Americans’ absolute favourite food.
2. Mexican food
With an average of 1.22 million Google searches in the USA, Mexican is Americans’ second most favourite food. Known for its spices and hot sauces, this cuisine is sought-after and appreciated globally.
3. Thai food
Thai food is third in the ranking. With over 823,000 monthly Google searches in the USA, Thai remains one of Americans’ first choices when it comes to foreign cuisines.
4. Indian food
Registering an average of 673,000 Google searches, Indian food is the fourth most Googled food in America.
5. Korean food
Another Asian cuisine features in fifth. Showing an average of 246,000 Google searches in the US, Korean food is the fifth most popular cuisine in the States, followed by Japanese (with an average of 201,000 Google searches per month in the US), and soul food (201,000).
Greek, Italian and Hawaiian food follow in the ranking with an average of 165,000, 165,000 and 90,500 searches in the US.
A spokesperson for foodfirefriends.com comments on the findings:
“It is fascinating to see food from four different Asian countries feature in the top five of the ranking. Each of the cuisines offers a wide array of delicious dishes, and they have clearly become must-have meals for Americans, whether they are cooking at home, ordering take-out or dining at a restaurant.”
The study was conducted by foodfirefriends.com, which is dedicated to helping users grill and BBQ better, by offering practical guides, recipes, and advice on all aspects of outdoor cooking.
-END-
Top 20 most popular cuisines in the US:
| Food | Average monthly searches |
| Chinese food | 3350000 |
| Mexican food | 1220000 |
| Thai food | 823000 |
| Indian food | 673000 |
| Korean food | 246000 |
| Japanese food | 201000 |
| Soul Food | 201000 |
| Greek food | 165000 |
| Italian food | 165000 |
| Hawaiian food | 90500 |
| Peruvian food | 90500 |
| Spanish food | 90500 |
| Cuban food | 74000 |
| German food | 74000 |
| American food | 60500 |
| French food | 60500 |
| Haitian food | 49500 |
| Russian food | 49500 |
| Brazilian food | 40500 |
Grub Street: 2022 James Beard Award Winners: The Full List
Grub Street: 2022 James Beard Award Winners: The Full List. https://www.grubstreet.com/2022/06/2022-james-beard-chef-and-restaurant-award-winners-full-list.html
THE 2022 JAMES BEARD AWARD RESTAURANT AND CHEF SEMIFINALISTS
The James Beard Award Semifinalists today announced their 2022 Restaurant and Chef Awards semifinalists in advance of the returning James Beard Awards® presented by Capital One. Winners will be celebrated at the James Beard Restaurant and Chef Awards ceremony on Monday, June 13, 2022, at the Lyric Opera of Chicago. Restaurant and Chef Awards nominees, in addition to honorees for Leadership, Lifetime Achievement Award, and Humanitarian of the Year Awards will be revealed on Wednesday, March 16, 2022, in Scottsdale, AZ. Nominees for the James Beard Foundation Media Awards will be released on Wednesday, April 27, 2022, in New York City.
The James Beard Foundation’s Restaurant and Chef Awards were established in 1991 and is one of five separate recognition programs of the Awards. James Beard Awards policies and procedures can be viewed at jamesbeard.org/awards/policies.
Check out the 2022 Restaurant and Chef Award semifinalists below.
Outstanding Restaurateur
- Ashok Bajaj, Knightsbridge Restaurant Group (Rasika, Bindaas, Annabelle, and others), Washington, D.C.
- Kim Bartmann, Bartmann Group, Minneapolis
- Chris Bianco, Tratto, Pane Bianco, and Pizzeria Bianco, Phoenix
- Jason and Sue Chin, Good Salt Restaurant Group, Orlando, FL
- Brandon Chrostowski, EDWINS Leadership and Restaurant Institute, Cleveland
- Larry and Jessica Delgado, Delgado Collective, McAllen, TX
- Ravi DeRossi, Overthrow Hospitality, NYC
- Greg Dulan, Dulan’s Soul Food Restaurant, Los Angeles
- Kevin Gillespie, Red Beard Restaurants (Gunshow, Ole Reliable, and Revival), Atlanta
- Andrew Le, The Pig and the Lady and Piggy Smalls, Honolulu
- Marc Meyer, Vicki Freeman, and Chris Paraskevaides, Bowery Group (Shuka, Shukette, Vic’s, and others) NYC
- Joe Muench, Black Shoe Hospitality, Milwaukee
- Willy Ng, Koi Palace, Dragon Beaux, and Palette Tea House, San Francisco
- Akkapong “Earl” Ninsom, Langbaan, Hat Yai, Eem, and others, Portland, OR
- Todd Richards and Joshua Lee, The Soulful Company (Lake & Oak), Atlanta
- J.D. Simpson and Roger Yopp, SavannahBlue, Detroit
- Deborah Snow and Barbara White, Blue Heron Restaurant & Catering, Sunderland, MA
- Chris Williams, Lucille’s Hospitality Group, Houston
- Ellen Yin, High Street Hospitality Group (Fork, a.kitchen + bar, High Street Philly, and others), Philadelphia
- Edwin Zoe, Zoe Ma Ma and Chimera Ramen, Boulder and Denver, CO
Outstanding Chef
- Reem Assil, Reem’s, Oakland and San Francisco, CA
- Mashama Bailey, The Grey, Savannah, GA
- Andrew Black, Grey Sweater, Oklahoma City
- Peter Chang, Peter Chang, VA and MD
- Austin Covert, Rosewild, Fargo, ND
- Christopher Gross, Christopher’s, Phoenix
- Stephen Jones, The Larder + The Delta, Phoenix
- Ji Hye Kim, Miss Kim, Ann Arbor, MI
- Kyle Knall, Birch, Milwaukee
- Emiliano Marentes, ELEMI, El Paso, TX
- Niki Nakayama, n/naka, Los Angeles
- Keiji Nakazawa, Sushi Sho, Honolulu
- Josh Niernberg, Bin 707 Foodbar, Grand Junction, CO
- Alex Raij and Eder Montero, La Vara, NYC
- Angie Rito and Scott Tacinelli, Don Angie, NYC
- Michael Schwartz, Michael’s Genuine Food & Drink, Miami
- Douglass Williams, MIDA, Boston
- Cindy Wolf, Charleston, Baltimore
- Rachel Yang and Seif Chirchi, Joule, Seattle
Outstanding Restaurant
- Brennan’s, New Orleans
- Butcher & Bee, Charleston, SC
- Chai Pani, Asheville, NC
- Cora Cora, West Hartford, CT
- Di Fara Pizza, NYC
- El Burén de Lula, Loíza, PR
- Friday Saturday Sunday, Philadelphia
- Hell’s Backbone Grill & Farm, Boulder, UT
- La Morada, NYC
- Living Kitchen Farm & Dairy, Depew, OK
- Métier, Washington, D.C.
- Mixtli, San Antonio, TX
- Parachute, Chicago
- Paragary’s, Sacramento, CA
- Post & Beam, Los Angeles
- Odd Duck, Milwaukee
- Oriole, Chicago
- ShinBay, Scottsdale, AZ
- Sushi Izakaya Gaku, Honolulu
- The Walrus and the Carpenter, Seattle
Emerging Chef
- Manuel “Manny” Barella, Bellota, Denver
- Angel Barreto, Anju, Washington, D.C.
- Kristi Brown, Communion, Seattle
- Rochelle Daniel, Atria, Flagstaff, AZ
- Calvin Eng, Bonnie’s, NYC
- Casey Felton, Bahn Oui, Los Angeles
- Shenarri Freeman, Cadence, NYC
- Ben Grupe, Tempus, St. Louis
- Donald Hawk, Valentine, Phoenix
- Cleophus Hethington, Benne on Eagle, Asheville, NC
- Brian Hirata, Na‘’au, Hilo, HI
- Serigne Mbaye, Dakar Nola, New Orleans
- Thuy Pham, Mama Đút, Portland, OR
- Mia Orino and Carlo Gan, Kamayan ATL, Atlanta
- Edgar Rico, Nixta Taqueria, Austin
- Amanda Shulman, Her Place Supper Club, Philadelphia
- Amanda Turner, Olamaie, Austin
- Chris Viaud, Greenleaf, Milford, NH
- Crystal Wahpepah, Wahpepah’s Kitchen, Oakland, CA
- David Yoshimura, Nisei, San Francisco
Best New Restaurant
- ABACÁ, San Francisco
- Angry Egret Dinette, Los Angeles
- Bacanora, Phoenix
- BARDA, Detroit
- Café Mamajuana, Burlington, VT
- Casian Seafood, Lafayette, CO
- Dhamaka, NYC
- Fritai, New Orleans
- Gage & Tollner, NYC
- Horn BBQ, Oakland, CA
- Kasama, Chicago
- Kimika, NYC
- Laser Wolf, Philadelphia
- Leeward, Portland, ME
- Lengua Madre, New Orleans
- MACHETE, Greensboro, NC
- Matia Kitchen & Bar, Orcas Island, WA
- The Marble Table, Billings, MT
- Nani’s Piri Piri Chicken, Asheville, NC
- NiHao, Baltimore
- Owamni, Minneapolis
- Oyster Oyster, Washington, D.C.
- Pier 6 Seafood & Oyster House, San Leon, TX
- República, Portland, OR
- Roots Southern Table, Farmers Branch, TX
- Sooper Secret Izakaya, Honolulu
- Union Hmong Kitchen, Minneapolis
- Ursula, NYC
- Zacatlán Restaurant, Santa Fe
- Zitz Sum, Coral Gables, FL
Outstanding Pastry Chef
- Antonio Bachour, Bachour, Coral Gables and Doral, FL
- Nicolas Blouin, Destination Kohler, Kohler, WI
- Warda Bouguettaya, Warda Pâtisserie, Detroit
- Mark Chacón, Chacónne Patisserie, Phoenix
- Angela Cicala, Cicala at the Divine Lorraine, Philadelphia
- Kate Fisher Hamm, Leeward, Portland, ME
- Michelle Karr-Ueoka, MW Restaurant, Honolulu
- Margarita Manzke, République, Los Angeles
- Claudia Martinez, Miller Union, Atlanta
- Elise Mensing, Brasserie by Niche, St. Louis
- Camari Mick, The Musket Room, NYC
- Ruben Ortega, Xochi, Houston
- Shannah Primiano, Porto, Chicago
- Rabii Saber, Four Seasons, Orlando, FL
- Caroline Schiff, Gage & Tollner, NYC
- Anne Specker, Kinship, Washington, D.C.
- Krystle Swenson, The Social Haus, Greenough, MT
- Sofia Tejeda, Mixtli, San Antonio, TX
- Jen Yee, Hopkins and Company, Atlanta
Outstanding Baker
- David Cáceres, La Panadería, San Antonio, TX
- Maya-Camille Broussard, Justice of the Pies, Chicago
- Atsuko Fujimoto, Norimoto Bakery, Portland, ME
- Susannah Gebhart, Old World Levain (OWL) Bakery, Asheville, NC
- Marissa and Mark Gencarelli, Yoli Tortilleria, Kansas City, MO
- Joseph, Archalous, and Caroline Geragosian, Old Sasoon Bakery, Pasadena, CA
- Don Guerra, Barrio Bread, Tucson, AZ
- Aaron Hall, The Local Crumb, Mount Vernon, IA
- Mike Hirao, Nisshodo Candy Store, Honolulu
- Clement Hsu, Katherine Campecino-Wong, and James Wong, Breadbelly, San Francisco
- Nobutoshi “Nobu” Mizushima and Yuko Kawashiwo, Ihatov Bread and Coffee, Albuquerque, NM
- Evette Rahman, Sister Honey’s, Orlando, FL
- Rhonda Saltzman and Mercedes Brooks, Second Daughter Baking Co., Philadelphia
- Caroline Schweitzer and Lauren Heemstra, Wild Crumb, Bozeman, MT
- Khatera Shams, Sunshine Spice Bakery & Cafe, Boise, ID
- Zak Stern, Zak the Baker, Miami
- Elaine Townsend, Café Mochiko, Cincinnati, OH
- Maricsa Trejo, La Casita Bakeshop, Richardson, TX
- Louis Volle, Lodi, NYC
- Pamela Vuong, The Flour Box, Seattle
Outstanding Hospitality (Presented by American Airlines)
- BaoBao Dumpling House, Portland, ME
- Bar del Corso, Seattle
- Binkley’s, Phoenix
- Coquine, Portland, OR
- Cúrate, Asheville, NC
- House of Prime Rib, San Francisco
- Hugo’s, Houston
- Johnny’s Restaurant, Homewood, AL
- José, Dallas
- Lil’ Deb’s Oasis, Hudson, NY
- Mudgie’s Deli and Wine Shop, Detroit
- Phoenicia, Birmingham, MI
- The Preacher’s Son, Bentonville, AR
- Sanford, Milwaukee
- Spuntino, Denver
- Steve and Cookie’s, Margate, NJ
- Sylvia’s Restaurant, NYC
- Ticonderoga Club, Atlanta
- Tutka Bay Lodge, Homer, AK
- Valter’s Osteria, Salt Lake City
Outstanding Wine Program
- a.kitchen + bar, Philadelphia
- The Four Horsemen, NYC
- Frenchette, NYC
- Golden Age Wine, Mountain Brook, AL
- High Street Wine Co., San Antonio, TX
- Hiyu Wine Farm, Hood River, OR
- Kai, Phoenix
- L’Etoile, Madison, WI
- The Little Nell, Aspen, CO
- Lucky Palace, Bossier City, LA
- Lyla Lila, Atlanta
- Madam, Birmingham, MI
- Maydan, Washington, D.C.
- Polo Grill, Tulsa, OK
- The Punchdown, Oakland, CA
- Rainbow Ranch Lodge, Gallatin Gateway, MT
- Rebel Rebel, Somerville, MA
- Sachet, Dallas
- Tomo, Seattle
- Vicia, St. Louis
Outstanding Bar Program
- Alley Twenty Six, Durham, NC
- Attaboy, Nashville
- Avenue Pub, New Orleans
- Bar Leather Apron, Honolulu
- barmini by José Andrés, Washington, D.C.
- Cafe La Trova, Miami
- Chapel Tavern, Reno, NV
- Friends and Family, Oakland, CA
- Genever, Los Angeles
- Goodkind, Milwaukee
- The Jewel Box, Portland, ME
- Julep, Houston
- La Factoría, San Juan, PR
- Las Almas Rotas, Dallas
- Llama San, NYC
- Nobody’s Darling, Chicago
- Shelby, Detroit
- Valkyrie, Tulsa, OK
- Vicia, St. Louis
- Water Witch, Salt Lake City
Best Chefs (Presented by Capital One):
Best Chef: California
- Chris Barnum-Dann, Localis, Sacramento, CA
- Sylvan Mishima Brackett, Rintaro, San Francisco
- Val M. Cantu, Californios, San Francisco
- Keith Corbin, Alta Adams, Los Angeles
- Srijith Gopinathan, Ettan, Palo Alto, CA
- Tony Ho, Sea Harbour Seafood Restaurant, Rosemead, CA
- Judept Irra, Tamales Elena y Antojitos, Bell Gardens, CA
- Nobody’s Darling, Chicago San Francisco
- Matthew Kammerer, The Harbor House Inn, Elk, CA
- Bryant Ng, Cassia, Santa Monica, CA
- Heena Patel, Besharam, San Francisco
- Natalia Pereira, Woodspoon, Los Angeles
- Melissa Perello, Octavia, San Francisco
- Minh Phan, Phenakite, Los Angeles
- Justin Pichetrungsi, Anajak Thai, Los Angeles
- Carlos Salgado, Taco María, Costa Mesa, CA
- Sarintip “Jazz” Singsanong, Jitlada, Los Angeles
- James Syhabout, Commis, Oakland, CA
- Pim Techamuanvivit, Nari, San Francisco
- Anthony Wells, Juniper and Ivy, San Diego
Best Chef: Great Lakes (IL, IN, MI, OH)
- Omar Anani, Saffron De Twah, Detroit
- Rodolfo Cuadros, Amaru and Bloom Plant Based Kitchen, Chicago
- Diana Dávila Boldin, Mi Tocaya Antojería, Chicago
- Paul Fehribach, Big Jones, Chicago
- Jason Hammel, Lula Cafe, Chicago
- Anthony Lombardo, SheWolf, Detroit
- Hamissi Mamba and Nadia Nijimbere, Baobab Fare, Detroit
- Thomas Melvin, Vida, Indianapolis
- Dave Park, Jeong, Chicago
- Michael Ransom, ima, Detroit
- Darnell Reed, Luella’s Southern Kitchen, Chicago
- James Rigato, Mabel Gray, Hazel Park, MI
- Jose Salazar, Salazar, Cincinnati, OH
- Noah Sandoval, Oriole, Chicago
- Ahmad Sanji, AlTayeb, Dearborn, MI
- John Shields and Karen Urie Shields, Smyth, Chicago
- Jill Vedaa, Salt+, Lakewood, OH
- Sarah Welch, Marrow, Detroit
- Erick Williams, Virtue Restaurant & Bar, Chicago
- Kate Williams, Karl’s, Detroit
Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)
- Anthony Andiario, Andiario, West Chester, PA
- Joey Baldino, Zeppoli, Collingswood, NJ
- Angel Barreto, Anju, Washington, D.C.
- Amy Brandwein, Centrolina, Washington, D.C.
- Adam Diltz, Elwood, Philadelphia
- Antimo DiMeo, Bardea Food & Drink, Wilmington, DE
- Melissa Hamilton and Christopher Hirsheimer, Canal House Station, Milford, NJ
- Matt Hill, Ruthie’s All-Day, Arlington, VA
- Bill Hoffman, The House of William & Merry, Hockessin, DE
- Jesse Ito, Royal Izakaya, Philadelphia
- Kate Lasky and Tomasz Skowronski, Apteka, Pittsburgh
- Wei Lu, China Chalet, Florham Park, NJ
- Cristina Martinez, South Philly Barbacoa, Philadelphia
- Peter Prime, Cane, Washington, D.C.
- Carlos Raba, Clavel Mezcaleria, Baltimore
- Michael Rafidi, Albi, Washington, D.C.
- Chutatip “Nok” Suntaranon, Kalaya Thai Kitchen, Philadelphia
- Yuan Tang, Rooster & Owl, Washington, D.C.
- Wei Zhu, Chengdu Gourmet, Pittsburgh
- Bethany Zozula, 40 North at Alphabet City, Pittsburgh
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
- Dane Baldwin, The Diplomat, Milwaukee
- Karen Bell, Bavette La Boucherie, Milwaukee
- Daniel Bonanno, A Pig in a Fur Coat, Madison, WI
- Rob Connoley, Bulrush, St. Louis
- Jorge Guzmán, Petite León, Minneapolis
- Michael Haskett, M.B. Haskett Delicatessen, Sioux Falls, SD
- Dan Jacobs and Dan Van Rite, EsterEv, Milwaukee
- Mary Kastman, Driftless Cafe, Viroqua, WI
- Anthony Kueper, Dolce, Omaha, NE
- Gregory León, Amilinda, Milwaukee
- Rachel McGill, DISH Restaurant, Lincoln, NE
- Ryan Nitschke, Luna Fargo, Fargo, ND
- Craig Rivard, Little Fox, St. Louis
- Kevin Scharpf, Brazen Open Kitchen | Bar, Dubuque, IA
- Sean Sherman, Owamni, Minneapolis
- Erik Skaar, Vann, Spring Park, MN
- Evy Swoboda, Brasserie by Niche, St. Louis
- Carl Thorne-Thomsen, Story., Prairie Village, KS
- Yia Vang, Union Hmong Kitchen, Minneapolis
- Ben Welch, Botanica, Wildwood, MO
Best Chef: Mountain (CO, ID, MT, UT, WY)
- Saibeen Acord, Saibeen’s Kitchen, Great Falls, MT
- Salvador Alamilla, Amano, Caldwell, ID
- Dan Ansotegui, Ansots, Boise, ID
- Jose Avila, El Borrego Negro, Denver
- Mike Blocher, Nick Fahs, and David Barboza, Table X, Salt Lake City
- Cody Cheetham, Tavernetta, Denver
- Logen Crew and Paul Chamberlain, SLC Eatery, Salt Lake City
- Caroline Glover, Annette, Aurora, CO
- Briar Handly, Handle, Park City, UT
- Suchada Johnson, Teton Thai, Teton Village, WY
- Kris Komori, KIN, Boise, ID
- Chris Lockhart, PREROGATIvE Kitchen, Red Lodge, MT
- Chris McDonald, Cowfish, Lander, WY
- Mawa McQueen, Mawa’s Kitchen, Aspen, CO
- Brian Menges, The 2nd Street Bistro, Livingston, MT
- Paul Naugle, Izakaya Three Fish, Bozeman, MT
- Dana Rodriguez, Work & Class, Denver
- Eric Skokan, Black Cat Farm Table Bistro, Boulder, CO
- Luis Young, Penrose Room, Colorado Springs, CO
- Dave Wells, The Tasting Room at Chico Hot Springs Resort & Day Spa, Pray, MT
Best Chef: New York State
- Einat Admony, Balaboosta, NYC
- Mary Attea, The Musket Room, NYC
- Albert and Malenda Bartley, Top Taste, Kingston, NY
- Amanda Cohen, Dirt Candy, NYC
- Nick Curtola, The Four Horsemen, NYC
- Eric Gao, O Mandarin, Hartsdale and Hicksville, NY
- JJ Johnson, FIELDTRIP, NYC
- Gabe McMackin, Troutbeck, Amenia, NY
- Helen Nguyen, Saigon Social, NYC
- Ayesha Nurdjaja, Shuka, NYC
- Chintan Pandya, Dhamaka, NYC
- Kyo Pang, Kopitiam, NYC
- Junghyun Park, Atomix, NYC
- Carla Perez-Gallardo and Hannah Black, Lil’ Deb’s Oasis, Hudson, NY
- Erik Ramirez, Llama Inn, NYC
- Romeo Regalli, Ras Plant Based, NYC
- Irwin Sánchez, Under the Volcano, NYC
- Bryce Shuman, Sweetbriar, NYC
- Hillary Sterling, Ci Siamo, NYC
- Dale Talde, Goosefeather, Tarrytown, NY
Best Chef: Northeast (CT, MA, ME, NH, RI, VT)
- Bowman Brown, Elda, Biddeford, ME
- Vien Dobui, CÔNG TỬ BỘT, Portland, ME
- Patricia Estorino, Gustazo Cuban Kitchen & Bar, Waltham and Cambridge, MA
- Tiffani Faison, Orfano, Boston
- Jeff Fournier, Thompson House Eatery, Jackson, NH
- Daniel Gursha, Ledger, Salem, MA
- Tico Huynh, Yvonne’s, Cambridge, MA
- Ben Jackson, Magnus on Water, Biddeford, ME
- Jeremy Kean and Philip Kruta, Brassica Kitchen + Cafe, Boston
- Christian Kruse, Black Flannel Brewing Company, Essex Junction, VT
- Brian Lewis, The Cottage, Westport, CT
- Courtney Loreg, Woodford Food and Beverage, Portland, ME
- Macarena Ludena, Cora Cora, West Hartford, CT
- Nisachon Morgan, Saap, Randolph, VT
- Cassie Piuma, Sarma, Somerville, MA
- William Rietzel, COAST, Watch Hill, RI
- Damian Sansonetti, Chaval, Portland, ME
- John DaSilva, Chickadee, Boston
- David Schrier, Jessica Pollard and David Clegg, Daily Operation, Easthampton, MA
- David Vargas, Vida Cantina, Portsmouth, NH
Best Chef: Northwest and Pacific (AK, HI, OR, WA)
- Nathan Bentley, Altura Bistro, Anchorage, AK
- Nick Coffey, Ursa Minor, Lopez Island, WA
- Erasto Jackson, Lil Red’s Takeout and Catering, Seattle
- Jonathan Jones, Epilogue Kitchen & Cocktails, Salem, OR
- Liz Kenyon, Rupee Bar, Seattle
- Carlo Lamagna, Magna Kusina, Portland, OR
- Robynne Maii, Fête, Honolulu
- Melissa Miranda, Musang, Seattle
- David Nichols, Eight Row, Seattle
- Vince Nguyen, Berlu, Portland, OR
- Brandon Pettit, Delancey, Seattle
- Thomas Pisha-Duffly, Oma’s Hideaway, Portland, OR
- Mark Pomaski, Moon & Turtle, Hilo, HI
- Beau Schooler, In Bocca Al Lupo, Juneau, AK
- Sheldon Simeon, Tin Roof, Kahului, HI
- Mutsuko Soma, Kamonegi, Seattle
- Robert Urquidi, Ethel’s Grill, Honolulu
- Jojo Vasquez, Fond, Lahaina, HI
- Aaron Verzosa, Archipelago, Seattle
- Chad White, Zona Blanca, Spokane, WA
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
- Katie Button, Cúrate, Asheville, NC
- Greg Collier, Leah & Louise, Charlotte, NC
- Mike Costello and Amy Dawson, Lost Creek Farm, Lost Creek, WV
- Oscar Diaz, The Cortez, Raleigh, NC
- Sunny Gerhart, St. Roch Fine Oysters + Bar, Raleigh, NC
- Jake Howell, Peninsula, Nashville
- Philip Krajeck, Rolf and Daughters, Nashville
- Cheetie Kumar, Garland, Raleigh, NC
- Anthony Lamas, Seviche, Louisville, KY
- Jason Liang, Brush Sushi Izakaya, Decatur, GA
- Ouita Michel, Holly Hill Inn, Midway, Lexington, and Versailles, KY
- Ricky Moore, SALTBOX Seafood Joint, Durham, NC
- Orlando Pagán, Wild Common, Charleston, SC
- Craig Richards, Lyla Lila, Atlanta
- Alison Settle, Barn8, Goshen, KY
- Peyton Smith, Mission Pizza Napoletana, Winston-Salem, NC
- Stephanie Tyson, Sweet Potatoes, Winston-Salem, NC
- Aaron Vandemark, Panciuto, Hillsborough, NC
- Joey Ward, Southern Belle and Georgia Boy, Atlanta
- Mailea Weger, Lou, Nashville
Best Chef: South (AL, AR, FL, LA, MS, PR)
- Blake Aguillard and Trey Smith, Saint-Germain, New Orleans
- Michael Beltran, Ariete, Coconut Grove, FL
- Valerie, Nando, and Fernando Chang, Itamae, Miami
- Clay Conley, Buccan, Palm Beach, FL
- Adam Evans, Automatic Seafood and Oysters, Birmingham, AL
- Jeremy Ford, Stubborn Seed, Miami
- Hao Gong, LUVI Restaurant, New Orleans
- Francis Guzmán, Vianda, San Juan, PR
- Timothy Hontzas, Johnny’s Restaurant, Homewood, AL
- Melissa M. Martin, Mosquito Supper Club, New Orleans
- Matthew McClure, The Hive, Bentonville, AR
- Abel Mendoza, Estela, Rincón, PR
- Henry Moso, Kabooki Sushi, Orlando, FL
- Michael Nelson, GW Fins, New Orleans
- Niven Patel, Ghee Indian Kitchen, Kendall, FL
- Alex Perry, Vestige, Ocean Springs, MS
- Michael Pirolo, Macchialina, Miami
- Allison Richard, High Hat Cafe, New Orleans
- Rafael Rios, Yeyo’s, Bentonville, AR
- Isaac Toups, Toups’ Meatery, New Orleans
Best Chef: Southwest (AZ, NM, NV, OK)
- Matthew Amberg, Oren, Tulsa, OK
- Wanda J. Armstrong, Evelyn’s, Tulsa, OK
- Indri Bahar, Rendang & Co. Indonesian Bistro, Tulsa, OK
- Troy Cannan, LuLou’s Restaurant, Reno, NV
- Kwok Chen, Kwok’s Bistro, Reno, NV
- Andrew Donovan, Basque, Tulsa, OK
- Lori Hashimoto, Hana Japanese Eatery, Phoenix
- Zach Hutton, Scratch Kitchen & Cocktails, Oklahoma City, OK
- Gina Marinelli, La Strega and Harlo, Las Vegas
- John Martinez, Tito & Pep, Tucson, AZ
- Maria Mazon, BOCA Tacos y Tequila, Tuscon, AZ
- Ahmed Obo, Jambo Cafe, Santa Fe
- Fernando Olea, Sazón, Santa Fe
- Martín Rios, Restaurant Martín, Santa Fe
- Salazar Brothers, La Guelaguetza, Albuquerque, NM
- Giovanni Scorzo, Andreoli Italian Grocer, Scottsdale, AZ
- Eben Shillingford, Sisserou’s, Tulsa, OK
- Jamie Tran, The Black Sheep, Las Vegas
- Hongrui Xin, Big Dan Shanxi Taste, Las Vegas
- Marie Yniguez, Bocadillos, Albuquerque, NM
Best Chef: Texas
- Alex Au-Yeung, Phat Eatery, Katy, TX
- Damien Brockway, Distant Relatives, Austin
- Aaron Bludorn, Bludorn, Houston
- Sylvia Casares, Sylvia’s Enchilada Kitchen, Houston
- Tiffany Derry, Roots Southern Table, Farmers Branch, TX
- Christine Ha and Tony J. Nguyen, Xin Chào, Houston
- Quy Hoang, Blood Bros. BBQ, Bellaire, TX
- Kaiser Lashkari, Himalaya Restaurant, Houston
- Matt McCallister, Homewood, Dallas
- Steven McHugh, Cured, San Antonio, TX
- Misti Norris, Petra & the Beast, Dallas
- Anastacia Quiñones-Pittman, José, Dallas
- Esaul Ramos Jr., 2M Smokehouse, San Antonio, TX
- Felipe Riccio, MARCH, Houston
- Regino Rojas, Revolver Taco Lounge, Dallas
- John Russ, Clementine, San Antonio, TX
- Ernest Servantes and David Kirkland, Burnt Bean Co., Seguin, TX
- Iliana de la Vega, El Naranjo, Austin
- Finn Walter, The Nicolett, Lubbock, TX
- Koji Yoshida, EBESU Robata & Sushi, Plano, TX
Nom Nom Paleo Let’s Go! Simple Feasts + Healthy Eats
Michelle Tam and Henry Fong, the James Beard Award nominated creators of Nom Nom Paleo, a website and award-winning cooking app, newest cookbook, Nom Paleo Let’s Go! Simple Feasts + Healthy Eats (Volume 3) features more keto-friendly, Whole30, and plant-based recipes. Published by Andrews McMeel Publishing, it’s a fun book but serious as well, with 2000 step-by-step instructions, lots of photos and illustrations, and a dash of snarky humor.
It’s the third in their series of cookbooks, the first two of which were both New York Times bestsellers. Tam, who holds a doctorate in pharmacy from the University of California, develops recipes based upon the Cantonese meals her mother cooked for the family when she was growing up and the immigrant cuisine of the San Francisco Bay area where she grew up as well as such American teen basics as cheeseburgers and French fries.
Tam and Fong operate on the premise that weeknight suppers should be healthy and flavor-packed as well as fast and simple. Weekends and celebrations, on the other hand, are the perfect excuse to craft elevated (but easy) crowd-pleasers. Nom Paleo Let’s Go! offers crazy-delicious recipes for all occasions, and every single one is free of grains, gluten, dairy, and refined sugar.
Fong is an attorney who does the photography and illustrations for their books as well as the over all design. In all, they both seem to have a lot of fun in the kitchen and in writing their cookbooks.
All three books coordinate with a multitude of specialty diets—paleo, keto-friendly, vegan, nut-free, Whole30, and plant-based and every single recipe is free of grains, gluten, refined sugar, and dairy. But if it all sounds too healthy, no one you’re cooking for needs to know how nutritious the dishes are. And they won’t know based on the taste either as it’s all seriously yummy.
As always, Nom Nom Paleo’s recipes reflect the diverse cuisines Michelle grew up with and culinary ideas from her travels. Often Asian-inspired, Michelle’s unfussy recipes maximize flavor, optimize whole foods, and are presented with photos of each step so they’re absolutely foolproof–even for novice cooks! New recipes include: Cantonese Roast Duck, Nom Nom Chili Crisp, Bacon Cheeseburger Casserole, Chicken Karaage, Instant Pot Balsamic Beef Stew, and Paleo-Friendly Cream Puffs.
Hash Brown Fish
Umami Stir Fry Powder
- ⅔ cup dehydrated chopped scallions
- 6½ tablespoons kosher salt
- ¼ cup dried shiitake mushroom powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground ginger
- ½ teaspoon ground white pepper
Hash Brown Fish
- 1 pound Russet potatoes, peeled
- ½ cup scallions, thinly sliced
- ¼ cup avocado oil or ghee, divided
- 2 teaspoons umami stir fry powder or kosher salt, divided
- Four 5-ounce skinless sea bass or cod fillets, each about ¾-inch thick
- 1 lemon, cut into wedges
MAKE THE UMAMI STIR FRY POWDER (IF DESIRED): Toss all of the ingredients into a mini food processor or spice grinder. Blend to make a fine powder, scraping down the sides occasionally to make sure the dehydrated green onions are totally powderized. (This seasoning will keep in an airtight container in a cool, dry place for up to 6 months.)
MAKE THE HASH BROWN FISH: Grate the potatoes with a food processor or by using the large holes of a box grater.
Bundle the shredded potatoes in a clean kitchen towel. Then, wring out the potatoes and discard the liquid.
In a large bowl, toss together the shredded potatoes, scallions and 1 teaspoon of umami stir fry powder or kosher salt.
Pat the fish dry with paper towels. Sprinkle the other teaspoon of umami stir fry powder or kosher salt on the fish fillets.
Heat a large cast iron or nonstick skillet over medium heat, and then add 2 tablespoons of oil or ghee to the hot pan.
Add two ⅓-cup mounds of potatoes to the pan and flatten them into rectangles, approximating the size of your fish fillets.
Smush a fish fillet onto each potato layer and cover each one with a thin layer of shredded potatoes.
Fry for 5 to 8 minutes or until the bottom layer of potatoes is crisp and golden brown.
Carefully flip the fillet packets over with a fish spatula and cook for another 5 to 8 minutes on the other side.
Once the other potato layer is nicely browned and the center of the fish registers 135°F on an instant-read thermometer, transfer to a plate.
Repeat steps 6 to 11 with the remaining fish and potatoes and serve with lemon wedges.
Ginger Scallion Sauce
This salty, herbaceous condiment is exponentially greater than the sum of its parts. It’s traditionally served with whole poached chicken, but growing up, I would put it on everything! This sauce is transformative, lending massive flavor to any savory dish.
Makes 1 cup
Ingredients:
- 1 cup finely minced scallions
- 3 tablespoons finely minced fresh ginger
- 2 teaspoons Diamond Crystal kosher salt
- ¼ teaspoon ground white pepper
- ½ cup avocado oil
Method:
Toss the scallions, ginger, salt, and white pepper in a large heat-proof bowl or 2-cup measuring cup.
Stir it all together.
In a small saucepan over high heat, warm the oil until it’s shimmering but not quite smoking.
Add a tiny piece of scallion to test the heat of the oil. If you see lots of little bubbles, the oil’s ready. (Or just check that the oil reaches 375°F on an instant-read thermometer.)
Pour the hot oil into the scallion and ginger mixture a little at a time. It’ll sizzle and boil, so be careful!
Stir well and let the sauce cool to room temperature. The sauce can be refrigerated in a sealed jar for up to 2 weeks or frozen in an ice cube tray for up to 3 months.
All-Purpose Stir-Fry Sauce
Despite its name, my All-Purpose Stir-Fry Sauce isn’t just for stir-fries: it’s a fundamental component in recipes of all kinds. This ultra-versatile sauce keeps in the refrigerator
Makes 2 cups
Ingredients:
- 1 cup coconut aminos
- ½ cup fresh orange or pineapple juice
- ¼ cup paleo-friendly fish sauce
- 2 tablespoons rice vinegar
- 2 teaspoons garlic powder
- 2 teaspoons ground ginger
- 1 teaspoon toasted sesame oil
Method:
Combine all the ingredients in a measuring cup or jar. Mix it all together.
Char Siu (Chinese Barbecue Pork)
Makes 8 servings
- ½ cup plum, peach, or apricot jam, sweetened only with fruit juice
- ¼ cup coconut aminos
- 3 tablespoons tomato paste
- 1 tablespoon almond butter
- 1 tablespoon honey (optional, not Whole30)
- 1 teaspoon paleo-friendly fish sauce
- ½ teaspoon Chinese five-spice powder
- ½ teaspoon ground ginger
- 3 pounds boneless pork shoulder roast
- 2 teaspoons Diamond Crystal kosher salt
- 2 scallions, thinly sliced (optional)
Pour the jam into a small saucepan. To stay paleo-friendly, be sure to use a high-quality, 100% fruit jam.
Next, toss in the coconut aminos, tomato paste, almond butter, honey (if desired), fish sauce, Chinese five-spice powder, and ground ginger.
Whisk the marinade as you heat it to a simmer over medium heat.
Once the marinade is bubbling and smooth, transfer it to a measuring cup and let it cool to room temperature. (Not ready to roast the pork? You can store the sauce in the fridge for up to 4 days.)
Next, prepare the pork. Blot the pork shoulder with a paper towel. Then, slice the pork shoulder into 2-inch strips of even thickness.
The pork strips should be roughly uniform in size. It’s fine to have fatty pieces of pork because: (1) it’s tasty, and (2) you don’t want to end up with dry char siu. Sprinkle 2 teaspoons of kosher salt all over the pork pieces.
Place the pork in a large bowl or in a zippered food storage bag. Pour all except ⅓ cup of the cooled marinade onto the pork. Cover and refrigerate the reserved marinade.
Use your hands to coat the marinade all over the pork strips. Cover the bowl and refrigerate it for 2 to 24 hours.
When you’re ready to roast the pork, heat the oven to 350°F with the rack in the middle position. Arrange the pork on an oven-safe wire rack in a rimmed baking sheet. Roast for 30 minutes, flipping the pork pieces at the halfway point. Take the pork out of the oven and increase the temperature to 400°F.
Brush half of the reserved marinade on the tops of the pork pieces. Pour enough water into the bottom of the pan so that you have a thin layer coating the bottom. This will keep the drippings from burning while the pork cooks.
Roast for 25 minutes. Then, flip the pork pieces over and brush on the remaining marinade. Cook for another 20 to 30 minutes or until the pork is slightly charred on the edges. Rest the pork for 10 minutes, and then slice against the grain into bite-size pieces.
Arrange the pork on a serving dish and garnish with 2 sliced scallions, if desired.
Sheet Pan Pineapple Chicken
Serves 4
This easy sheet pan meal is my riff on Huli Huli Chicken, a classic Hawaiian barbecue staple featuring a sweet and savory sauce made with pineapple juice, ketchup, and soy sauce. Believe me: no one can resist a pan of sticky chicken and pineapple, especially when it’s re-imagined with healthier, paleo-friendly ingredients. Don’t substitute fresh pineapple and ginger for canned pineapple and ground ginger! The fresh stuff contains enzymes that break down proteins, so if you use ’em, they’ll make your chicken mushy!
Ingredients
- 1 (13.5-ounce) can pineapple rings in pineapple juice
- ½ cup paleo-friendly ketchup
- ½ cup coconut aminos
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon paleo-friendly fish sauce
- 1 teaspoon sesame oil
- 1 teaspoon ground ginger
- 5 garlic cloves, minced
- 1½ pounds boneless, skinless chicken thighs
- ¾ teaspoon Diamond Crystal kosher salt
- 1 teaspoon toasted sesame seeds
- 2 scallions, thinly sliced
Method:
Open up the pineapple can and set aside the pineapple rings.
Pour ½ cup of the pineapple juice from the can into a large measuring cup. (We won’t be using the rest.)
Add the ketchup, coconut aminos, rice vinegar, honey, fish sauce, sesame oil to the pineapple juice in the measuring cup. Toss in the ground ginger and minced garlic. Whisk it all together to form a marinade.
Place the chicken in a medium bowl and sprinkle with the salt. Pour in ½ cup of the marinade. Set aside the remaining marinade.
Toss the chicken well. Cover and marinate for 30 minutes or up to a day in the fridge.
In the meantime, pour the remaining marinade into a small saucepan and bring it to a boil over high heat. Then, decrease the heat to maintain a simmer for about 20 minutes until the liquid has thickened into a sauce. Remove from the heat and set aside. You should now have about 1 cup of sauce.
Set aside about ¼ cup of the sauce to baste the chicken, and save the rest to serve with the finished dish.
Heat the oven to 400°F on convection mode or 425°F on regular mode with the rack in the middle.
Arrange the chicken thighs and the pineapple rings in a single layer on a rimmed, greased or parchment-lined baking sheet.
Bake for 15 minutes. Then, rotate the tray and brush the reserved ¼ cup of cooked sauce onto the chicken thighs and pineapple rings.
Bake for an additional 5 to 10 minutes or until the thickest part of the thighs register 165°F on a meat thermometer.
Garnish the chicken and pineapple with sesame seeds and scallions. Serve with the reserved sauce!
Excerpted from Nom Nom Paleo: Let’s Go! © 2022 written & photographed by Michelle Tam & Henry Fong. Reproduced by permission of Andrews McMeel Publishing. All rights reserved.
