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

Succotash — Photo:
Matt Taylor-Gross / Food Styling by Barrett Washburne

The 2023 Food & Wine Classic in Aspen is here, and some of our favorite chefs are joining us for the 40th anniversary of this annual event, chatting with attendees and demonstrating how to make a few of their signature dishes. We're bookmarking these recipes to make when we get home, and will be grilling Carla Hall's Barbecued Shrimp all summer, and serving it with Stephanie Izard's Tequila Mocking Goat. Maneet Chauhan's Stuffed Parathas are definitely getting added to our bread rotation, while Bobby Flay's Squid Ink Fettuccine and Buddha Lo's Salmon Wellington will be the stars of upcoming dinner parties. Cook along with some of these talented chefs with these recipes.

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Watermelon Limeade

This summery drink is just what we want to sip all summer long. Carla Hall blends fresh watermelon to create the base of the drink — make sure to pick a ripe watermelon in season.

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Stuffed Parathas

Paratha Recipe — Matt Taylor-Gross / Food Styling Barrett Washburne

These buttery, flaky Indian flatbreads created by Maneet Chauhan are filled with spiced carrots and peas.

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Squid Ink Fettuccine with Shrimp, Squid, and Scallops

Squid Ink Pasta with Shrimp and Scallops — Matt Taylor-Gross / Food Styling by Barrett Washburne

Bobby Flay uses Calabrian chiles to heat up the tomato sauce for this dinner party-worthy pasta.

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Crispy Duck Breast with Duck Dirty Rice and Peach Salad

Crispy Duck Breast, Duck Dirty Rice, Peach Salad — Matt Taylor-Gross / Food Styling by Barrett Washburne

Crispy duck, savory dirty rice, and a sweet peach salad give Tiffany Derry's dish memorable contrasts in flavors and textures.

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Succotash

Carla Hall's easy succotash shows off sweet summer corn and tomatoes when they are in season.

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Tequila Mocking Goat

Tequila Mockingbird Cocktail Recipe — Matt Taylor-Gross / Food Styling Barrett Washburne

Lime, chiles, cilantro, and ginger set this tequila cocktail created by Stephanie Izard apart from the rest.

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Potato-Stuffed Kulcha

Kulcha Recipe — Matt Taylor-Gross / Food Styling by Barrett Washburne

Maneet Chauhan's irresistible broiled flatbreads are stuffed with a filling of mashed potatoes mixed with spices, grated cheese, and cilantro, and toasted under the broiler until golden brown.

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Salmon Wellington

Buddha Lo's impressive dish is the perfect centerpiece for your next special occasion dinner.

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Barbecued Shrimp

Dunking just-grilled shrimp into this sweet-spicy barbecue sauce is our idea of the perfect summer meal, courtesy of Carla Hall.

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Crispy Fish Tacos on Achiote Corn Tortillas with Meyer Lemon Kohlrabi Slaw, Caperberry Remoulade

Brooke Williamson's fish tacos feature battered and fried cod served with a tart remoulade and crunchy kohlrabi slaw on homemade achiote tortillas.

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Pooris

Maneet Chauhan fries up these South Indian whole wheat breads in just minutes to pair with curries or eat on their own.

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Tomato Salad with Coconut Dressing

Pickled peaches, fresh herbs, and roasted and fresh tomatoes come together in Gregory Gourdet's salad, which is mixed with a sweet, tart, and tangy coconut dressing.

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