35 Delicious Recipes to Try From the 2022 Food & Wine Classic in Aspen

By

Food & Wine Editors

Published on June 17, 2022

Grilled Rib Eye and Ponzu Aguachile — Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

The 39th Food & Wine Classic in Aspen was another incredible weekend of cooking demonstrations, wine tastings, and conversations with chefs and innovators across the food world. The cooking demos were filled with star chefs showing us how to re-create their restaurant dishes at home. Brooke Williamson made a delectable brunch with lobster, Chintan Pandya and Roni Mazumdar (who we named 2022 Game Changers) shared the secrets to kebabs, and Shota Nakajima whipped up tempura four ways.

Here, we've gathered all of the delicious recipes in one place, so you can bring the experience into any kitchen anytime. Try a new frozen drink (like these 'Fraperol Spritzes' from Justin Chapple, made for summer sipping), a few dreamy dips from Stephanie Izard, and special occasion showstoppers like these Lobster Tournedos with Cornbread from Erick Williams. Read on for them all, and start cooking!

01 of 35

Turmeric-Poached Eggs with Chive Biscuits and Lobster Gravy

Turmeric-Poached Eggs with Chive Biscuits and Lobster Gravy — Photo by Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn

This decadent brunch dish is reminiscent of crawfish étouffée, but with the West Coast vibes found all over the menu at chef Brooke Williamson's beachside restaurant complex, Playa Provisions. Lobster lends the gravy rich flavor, while the turmeric eggs add a sunny pop of color. Make the lobster gravy the day beforehand and reheat it gently to make brunch an easier lift.

02 of 35

Lamb Boti Kebabs

Lamb Boti Kebabs — Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall

For these kebabs from chef Chintan Pandya of New York City's popular Dhamaka and Semma restaurants, naturally sweet, juicy lamb is coated in a spicy, aromatic, warm yogurt marinade. The yogurt tenderizes the meat as it marinates, then forms a delicious crust as it roasts in the oven. Basting the meat with melted butter adds a nice richness, making these kebabs juicy, tender, and packed with flavor. The mint chutney served alongside adds a brightness to each bite that balances the rich, flavorful meat.

03 of 35

Chicken Tikka Kebabs

Chicken Tikka Kebabs — Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall

The Kashmiri red chile powder used to season the chicken in these kebabs from chef Chintan Pandya gives them a mild, warm heat. The yogurt marinade ensures that the chicken thighs are juicy and tender when they emerge from the oven, and a quick baste with melted butter makes the dish especially rich. If you can't find ginger-garlic paste in the market, combine equal parts garlic cloves and chopped ginger in a small food processor or blender and blend until smooth, adding a splash of water so the mixture forms a paste.

04 of 35

Mint Chutney

Lamb Boti Kebabs — Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall

The bright, herbal flavors of this chutney are the perfect counterpoint to grilled meats of any kind. Chef Chintan Pandya serves it alongside lamb and chicken kebabs. It can also be used as a topping for burgers or sandwiches, or as a dip for vegetables.

05 of 35

Tomahawk Ribeye with Béarnaise Sauce

Tomahawk Ribeye with Bearnaise Sauce — Photo by Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn

In this steakhouse-worthy dish, chef and TV host Tyler Florence takes a Tomahawk ribeye, an already next-level cut of steak, and takes it one step further with a rich, herby béarnaise sauce. Searing the ribeye on the stovetop and then finishing it in the oven ensures it develops a nice crust on the outside while staying tender and juicy on the inside. A final rest in a mixture of clarified butter, thyme, and rosemary infuses the meat with richness.

06 of 35

Fried Shrimp and Grits

Fried Shrimp and Grits — Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall

This fun, fresh take on shrimp and grits has incredible texture thanks to crunchy panko breadcrumbs and cheese-y, gooey grits, while the smoky, meaty tomato sauce adds more complexity to each bite. It's a great way to use up leftover grits.

07 of 35

Tahini-Tofu Dip with Chili Crunch

Tahini-Tofu Dip With Chili Crunch — Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall

This creamy, smooth dip from 2011 F&W Best New Chef Stephanie Izard creates layers of flavor with a short ingredient list. Roasting the garlic mellows its sharpness — together with the tahini, it brings a subtly sweet and nutty taste to the dish. Tamari provides umami, and fresh lemon juice adds brightness and acidity. After everything is combined in a food processor, a generous sprinkle of This Little Goat Chili Crunch finishes the dip off. Make it the next time you're entertaining or for your next snack dinner.

08 of 35

Spicy Shrimp Toast

Shrimp Toast — Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall

Shrimp toast has become a staple in American Chinese restaurants, and is a fun snack to make at home. Here, Stephanie Izard makes a shrimp mousse flavored with spicy sambal oelek; bright, tangy preserved lemon; and Shaoxing rice wine, and spreads it on white bread. When it fries, the mousse will puff and become a reddish-brown color. Izard keeps some of the shrimp in larger pieces to add textural interest to each bite; they also let you see when the shrimp toast is fully cooked (look for the pieces to be opaque). Both the shrimp mousse and the Aïoli served with the finished Shrimp Toasts can be made a few hours in advance and refrigerated until you are ready to fry.

09 of 35

Pisco Sour

Pisco Sour — Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall

The Pisco Sour originated in Lima, Peru, but the version we know today, with a frothy egg white topping, was created in the U.S. Pisco is a brandy-like alcohol distilled by grapes, used in this drink along with bright, tart lime juice and sweet simple syrup. The whipped egg whites dotted with bitters on top make the texture of this drink especially silky; use a pasteurized egg here to avoid any sort of bacteria from consuming a raw egg white. Keep the extra Simple Syrup on hand to mix in other cocktails.

10 of 35

Lamb Sausage Kefta

Lamb Sausage Kefta — Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall

Grassy, sweet lamb gets a flavor boost from a warm Moroccan spice mix in this recipe for Lamb Sausage Kefta. Chilling the sausage before cooking helps it hold its shape. As well, the meat stays tender and juicy, and gets nice and browned in the skillet. If you'd like, you can substitute pork in for lamb; the lamb sausage mixture can also be used to make meatballs or burger patties. Serve the kefta with a tzatziki-style dip.

11 of 35

Dill-Tahini Dip

Dill-Tahini Dip — Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall

This quick, simple dip from Stephanie Izard is light and perfect for summer entertaining. The tahini, soy sauce, and harissa add complexity, and yogurt makes it nice and creamy. Serve the lightly seasoned dip as a snack with vegetables or with kebobs; as a marinade for grilled meats; or as a spread for wraps and sandwiches.

12 of 35

Buttered Rum

Buttered Rum — Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall

This luxurious, velvety drink is just the thing to sip on a cool night — and using a slow cooker makes it especially easy to pull together. Heat the cream and butter first, slowly so that the mixture doesn't break. Then whisk in dark brown sugar, followed by spiced rum, salt, and a Moroccan spice mix. The end result is a richly flavored batch of drinks perfect for entertaining. You can either serve the Buttered Rum right away, or keep it in the slow cooker on WARM, covered, for a few hours.

13 of 35

Spring Gem Salad with Soft Herbs and Labneh Toasts

Spring Gem Salad With Soft Herbs and Labneh Toasts — Photo by Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn

1990 F&W Best New Chef Nancy Silverton says the first sign of spring is when she puts this salad on the menu at Osteria Mozza in Los Angeles. She dresses the asparagus, peas, radishes, and sugar snap peas with a lemon vinaigrette, then offers toasts topped with labneh alongside, turning this ode to spring produce into a light lunch or first course for dinner. The herbs are an important part of the mix; if you can't find chervil, substitute equal parts Italian parsley and tarragon.

14 of 35

Baby Romaine with Garlic-Parmesan Vinaigrette and Leek and Anchovy Crostini

Baby Romaine With Garlic-Parmesan Vinaigrette And Leek-And-Anchovy Crostini — Photo by Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn

This is so much more than a salad; it's a plate of light, crisp, dressed leaves partnered with a leek-topped crostini that gives it enough heft to turn it into a meal. The leeks are perfumed with lemons and thyme, and cooked until they are browned and jammy. The aïoli is rich, garlicky, and bright; along with the briny, marinated anchovies, it cuts through the richness of the leeks and soft-cooked eggs.

15 of 35

Beets with Chicories, Yogurt, and Sherry Mustard Vinaigrette

Beets with Chicories, Yogurt and Sherry Mustard Vinaigrette — Photo by Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn

Roasting beets with the skins intact is a trick Nancy Silverton picked up from the restaurant North Abraxas in Tel Aviv, and uses to great effect in this salad. Roasting the beets with the skins on means you get both the bright, colorful flesh and the crinkled papery skin. Don't skip eating the beet tails, which emerge from the roasting pan crispy and salty. This salad is especially delicious with late summer and fall beets.

16 of 35

Tempura Four Ways

Tempura Four Ways — Photo by Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn

This big platter of tempura vegetables, shrimp, and uni served with tendashi and matcha salt from Top Chef contestant Shota Nakajima is an excellent snacking platter that can double as a meal. The tempura chocolate cookies stuffed with cream accented with Wagyu fat and then fried are an unexpected sweet finish.

17 of 35

Virtue Cornbread

Virtue Cornbread — Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall

Slightly sweet and buttery, this classic Southern cornbread is a must-order at Virtue, Erick Williams' flagship restaurant in Chicago, Illinois, where he celebrates the food of the Great Migration. Eat this cornbread warm the same day you bake it; any leftovers can be used to make Blueberry Cornbread French Toast or Lobster Tournedos with Cornbread.

18 of 35

Blueberry Cornbread French Toast

Blueberry Cornbread French Toast — Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall

Cornbread and blueberries are natural partners, especially in this French toast recipe by chef Erick Williams. Dipping cornbread into the blueberry-infused batter gives the bread a beautiful blue marbled pattern while retaining its texture. Be sure to just dip it in the batter and not soak the bread; otherwise, it will fall apart. The cornbread and blueberry sauce can be made one day in advance; use frozen blueberries if fresh ones aren't available. The Chantilly cream on the side adds creamy goodness to this brunch dish, which is rich without being overly sweet or heavy.

19 of 35

Lobster Tournedos with Cornbread

Lobster Tournedos With Cornbread — Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall

This recipe combines classic French cooking techniques with Southern ingredients, a signature of chef Erick Williams' cooking at Virtue. The mild sweetness of the lobster meat and cornbread is intensified with the buttery, tart wine sauce, turning this into a decadent meal perfect for a special occasion.

20 of 35

Lemon-Olive Oil Cream Meringue Tart

Lemon-Olive Oil Cream Meringue Tart — Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall

With a shortbread-like tart crust, a rich lemon-olive oil cream filling, and an Italian meringue topping, this tart by acclaimed pastry chef Claudia Fleming feels like a luxurious take on lemon meringue pie. It's ideal for any occasion you want to cap off with an impressive dessert.

21 of 35

Lemon-Olive Oil Semifreddo with Blueberry Compote

Lemon-Olive Oil Semifreddo with Blueberry Compote — Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall

Even with rich lemon cream as its base, this tart, sweet semifreddo from Claudia Fleming retains its light texture and flavor after it is frozen. Semifreddos do not harden when they freeze, so there's no need to let this soften before serving it. You can make the semifreddo up to three days in advance of serving; the compote could be made one day in advance and kept in the fridge.

22 of 35

Boozy Frozen Strawberry Lemonade

Boozy Frozen Strawberry Lemonade — Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall

Claudia Fleming's Boozy Frozen Strawberry Lemonade is sweet, zippy, and irresistibly delicious — exactly the kind of drink you want on a hot summer afternoon. The frozen cocktail is made with lemon vodka, Prosecco, basil, limoncello, strawberries, and lemon sorbet, and can also double as a dessert. Once frozen and blended, make sure to serve the lemonade right away so it doesn't melt.

23 of 35

Maria Cookie Icebox Cake

Maria Cookies Icebox Cake — Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lydia Pursell

Toasty, slightly sweet Maria cookies were an after-school snack staple for 2021 F&W Best New Chef Paola Velez while growing up in The Bronx — here, she transforms those beloved cookies into an icebox cake, layered with a sweetly spiced cream filling, topped with luscious dulce de leche, and festooned with strawberries and flowers. Can't find Maria cookies? Velez says that any variety of thin, crunchy cookie will be delicious here. Just don't skimp on the time in the fridge; this cake tastes best when it has time to chill overnight.

24 of 35

Banana Pudding Paletas

Banana Pudding Paletas — Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Christine Keely

For this dreamy treat, Paola Velez takes all the components you love about classic banana pudding — complete with vanilla wafers — and turns them into creamy paletas. With nutty browned butter, bits of banana, and crushed vanilla wafers held together by pudding, this refreshing dessert will keep you coming back for more. If you don't have ice pop molds, freeze the banana mixture in a pint container and scoop it into bowls just as you would ice cream. For a grown-up version, add a splash of bourbon.

25 of 35

Tropical Mendiants

mendicants topped with dried fruit, seeds, and nuts — Farrah Skeiky

Paola Velez's stunning mendiants are surprisingly easy to make with her simple method for tempering chocolate in the microwave. Piped into rounds, the chocolates are topped with a colorful mix of tropical fruit, toasted nuts, and seeds. Like mini, open-faced chocolate candy bars, the mendiants can be made ahead and served right from the fridge.

26 of 35

Vada Pav (Potato Fritter Sandwich)

Vada Pav breakfast sandwich — Photo by Rachel Vanni / Food Styling by Judy Haubert

"Vada pav, one of Mumbai's most popular street foods, is a potato fritter the size of a baseball stuffed into a flaky white bun, smeared with coconut and spicy green chile chutneys, and then squished until it's small enough to fit into your mouth," chef, cookbook author, and TV personality Maneet Chauhan says. "They're so much fun to eat and are one of my favorite chaat to have on sticky, hot Mumbai afternoons. I loved them when I was a kid because the size of the vada felt insurmountable until I finally sorted out a way to shove it into my mouth, which simply means I squeezed it down enough and opened my mouth wide enough to fit it all inside!"

27 of 35

Farmers Market Kurkure "Frito Pie"

Farmers Market Kurkure Frito Pie — Victor Protasio

Corn puffs form the base of this delicious and impressive snack. You can definitely use Fritos, but try seeking out the Kurkure — they're super crunchy and flavored with a blend of Indian spices.

28 of 35

Strawberry-Rhubarb Chaat

Strawberry Rhubarb Chaat Recipe — Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver

Chaat is no single dish or recipe; it encompasses a range of snacks with a riot of textures and flavors. Here, tart rhubarb plays off the sweetness of strawberries; boondi (puffed chickpea cereal) delivers that essential crunch.

29 of 35

Strawberry Aguachile

Strawberry and Radish Aguachile — Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

Aguachile, in literal translation, is 'chile water.' The dish originally comes from the Sonoran Sierras in Mexico, where ranching was the local trade, and was made with machaca (dried beef floss) that was rehydrated in water that got its kick from tiny, round, potent wild Chiltepin chiles. According to chef Claudette Zepeda, "anything can be an aguachile if you take creative freedom with it." For her colorful Strawberry Aguachile, Zepeda cooks strawberries in a double boiler to gently release their sweetness, creating a juice with vibrant color and flavor. When mixed with scallions, cucumber, anise-scented hoja santa, and citrus juices, the juice creates the perfect, punchy base for a strawberry and radish aguachile.

30 of 35

Rib Eye Aguachile with Ponzu Sauce

Grilled Rib Eye and Ponzu Aguachile — Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

Claudette Zepeda uses a reverse-sear technique for this steak served with a salty, umami ponzu sauce. She tops the steak with a fresh tomatillo, onion, cucumber, and cilantro salad that balances the richness of the meat. If you can't find a pre-cut 28-ounce ribeye, ask your butcher to cut one. Be sure to stock up on charcoal and have three (three-inch) hardwood oak wood chunks on hand to make the most of this recipe. The flavors of this dish are inspired by the pantry of northern Mexico, where Chinese, Japanese, and Korean ingredients are common because people from those countries were in Tijuana. "Mexico is a complex melting pot of people, where the story stops being about why we're so different and starts being about why we're so similar," Zepeda notes. "Chinese laborers built the city of Tijuana; Japanese immigrants established the entire seafood industry in Ensenada. These are the stories that inspire me."

31 of 35

Carrot Aguachile with Trout Roe

Carrot and Trout Roe Aguachile — Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

Claudette Zepeda uses fresh carrot juice as the base for this aguachile, which is complimented by fresh ginger, spicy habanero, and scallions to amp up the flavor of the juice. Thin strips of carrot and cucumber are mixed and topped with salty smoked roe, thinly sliced red onion, and roasted cashews for a dish with deep layers of flavor and complex textures. For a vegan alternative, replace the trout roe with one bunch of roasted or grilled carrots.

32 of 35

Waffled Potato Blini with Smoked Salmon

Potato Waffle Blini — Emily Kordovich

For this recipe, Food & Wine's Justin Chapple cooks a shredded potato mixture in a waffle iron until a crisp, golden blini forms, and then tops it with smoked salmon and a generous dollop of sour cream. Dill adds a double dose of freshness to the dish when mixed into the blini and used as a garnish, too. The blini make a satisfying breakfast or brunch — if you'd like, pair them with a glass of Champagne to take things to the next level.

33 of 35

Carrot and Spring Onion Toad in the Hole

Carrot and Spring Onion Toad in the Hole — Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner

The traditional toad in the hole consists of whole sausages cooked in an egg-and-flour batter. This recipe delivers a taste of the British classic but stars tender baby carrots and spring onions for a flavorful, vegetable-forward spring twist.

34 of 35

Frozen Aperol Spritzes ('Fraperol Spritzes')

Frozen Aperol Spritzes (‘Fraperol Spritzes’) — Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall

The Aperol Spritz — a simple combination of Aperol, Prosecco, and club soda — is easily one of the most celebrated summer cocktails. This recipe is a frozen twist on the classic, and includes orange liqueur for even more orange flavor. Justin Chapple originally developed a version of the recipe for Pepe's Wharf in Provincetown, Massachusetts, and streamlined it here so it's easy to make in a home blender. For the best results, allow the Aperol cubes to freeze overnight.

35 of 35

Wine-Poached Strawberries and Apricots

Wine Poached Strawberries and Apricot — Victor Protasio

Semi-dry Riesling, which is refreshing and not too sweet, is the secret to this impressive, balanced dessert. Dried apricots lend a gentle bitterness while the strawberries add sweetness and impart the rosiest color.

Was this page helpful?

Thanks for your feedback!

Tell us why!

Related Articles

Participants toasting at the Food & Wine Classic

A Timeline of the Food & Wine Classic in Aspen

Birria Bao

5 Incredible Dishes You Can Learn to Cook with Food & Wine Classic Insider

Lemony Apricot Clafoutis

The Best French Recipes from Food & Wine Classic in Aspen Chefs

Succotash

What We’re Cooking and Eating at the 2023 Classic in Aspen

José Andrés and Elvis Costello

An Oral History of the Food & Wine Classic in Aspen at 40

A Special Digital Issue

The Food & Wine Classic in Aspen

High-Altitude Baking and Cooking, Explained: Here’s What Can Go Wrong and How to Fix It

Jacques Pepin

The Essential Magic of Jacques Pépin

Two bottles of wine chilling

5 Mistakes People Make With Wine (and What to Do Instead)

Squid Ink Pasta with Shrimp and Scallops

The Best Cooking Tips We Learned at the 2023 Food & Wine Classic in Aspen

Four people drinking wine and having some snacks

What Does the Future Hold for the Wine World? We Asked the Experts

A bag of salt and pepper potato chips

The Best Way to Learn How to Pair Wine Is to Eat Potato Chips

A person rides a vespa

How to Find the Best Italian Wines

A wheel of stinky cheese

We Dared a Professional to Pair a Wine With the World’s Stinkiest Cheese. Here’s What She Chose

Guy Fieri; a tray of nachos

Guy Fieri's Mile-High Nachos Have Lobster in the Mix

Guy Fieri demoing his vegan burger at the Food & Wine Classic in Aspen, September 2021

Guy Fieri Is a Stealth Vegan Master