It’s hard to imagine that 10 or 15 years ago you had to explain to most Americans what hummus is. Now it’s in every supermarket and many convenience stores, which can make it difficult for chefs to stand out. Jonathan Ho does this by making a completely different dish: hummus is by definition made with chickpeas and usually tahini, lemon juice and garlic, but at The Landing in New York, he makes them with beans. white and without tahini – although it still has garlic. and lemon juice. However, calling it hummus still makes sense because it’s something so well known that its customers will understand what they’re getting.
In Wimberley, Texas, chef Ryan Hildebrand makes his own take on southern tomato pie at Hildee’s Dine-Inn, which traditionally doesn’t use sun-dried tomatoes.
At The Goddess and Grocer in Chicago, pastry chef Alysha Dinatale bakes corn and caramel cookies, and in West Hollywood, Calif., John Fraser bakes fig French toast using all California ingredients at Ardor.
And in Nashville, at the new Stationairy restaurant, Sean Foley lightens up lamb shanks with more spring flavors like candied lemon.
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