1. Sweet Corn Succotash with Shiitakes and Sugar Snaps
“I like to lighten it up with summery snap peas and add meaty shiitakes for depth of flavor,” says 1998 F&W Best New Chef Katy Sparks about her succotash. “Fresh basil in the smoked paprika butter elevates the whole recipe to something that pairs wonderfully with anything you want to throw on the grill: chicken, pork, fish, burgers, eggplant, and peppers.”
2. Tonkotsu Ramen
A slow-simmered and savory tonkotsu broth is the base to this ramen, which is rich from the meltingly tender chashu pork and soft-boiled egg and brightened by the pickled shiitake mushrooms.