2015
123
B
C
D
F
H
O
S
T
- The Chef's Take: Brad Farmerie's Cauliflower Cous Cous
- The Chef's Take: Cabbage, Speck and Grape Salad at Eataly
- The Chef's Take: Chris Barnett's Trash Vegetables from Stir Market
- The Chef's Take: Quinoa Pancakes at Cafe Clover
- The Chef’s Take — Jeremie Tomczak’s Farro Salad with Beets and Blood Oranges at King Bee
- The Chef’s Take: Charred Kale and White Beans from Lido
- The Chef’s Take: Dave Pasternack’s Roasted Funghi with Herbed Goat Cheese at Barchetta
- The Chef’s Take: Gerard Craft’s Orange Salad at Pastaria
- The Chef’s Take: Ivy Stark’s Salmon a la Plancha
- The Chef’s Take: Jeremy Lieb’s Miso Salmon with Quinoa Cabbage Slaw at Boca
- The Chef’s Take: Jimmy Bradley’s Roasted Broccoli with Almonds, Parmesan and Red Onion at The Red Cat
- The Chef’s Take: Mushrooms a la Plancha from Joel Hough at il Buco
- The Chef’s Take: Sweet Potato Tacos at A.W.O.L.
- The Chef’s Take: Vegan Meatballs at the Meatball Shop
