Justin Chapple

Here are recipes from Food & Wine Best New Chefs throughout the years, from Thomas Keller to Angie Mar.

Coconut aminos and garlic add umami to these Buttery Sautéed Mushrooms with Fresh Herbs by Justin Chapple.

In Justin Chapple’s Scallop Grenobloise, scallops are beautifully seared and topped with a sauce popping with acidity from lemon, brininess from capers, and slight warmth from jalapeños.

Justin Chapple’s Socca with Zucchini and Olives is a perfectly thin chickpea crêpe with the perfect amount of pepper in every bite.

Justin Chapple’s Linguine and Shrimp with Sauce Vierge pairs juicy shrimp with a bright French tomato sauce.

This Entrecôte with Green Olive Tapenade Butter offers a simple technique for a perfectly cooked rib eye and compound butter.

This Niçoise Salad Sandwich (Pan Bagnat) from Justin Chapple is the perfect addition to any picnic.

Justin Chapple’s technique for scoring the skin on his Branzino with Mesclun and Tomato–Herbes de Provence recipe gives way for super crispy skin.

In this sheet-pan turkey recipe, spatchcocking speeds up the turkey’s cooking time, while dry-brining the turkey a day ahead of time is the key to juicy meat.

For this summer salmon salad, Justin Chapple grills salmon, fresh corn, and red onion for a Cobb salad that includes the standard bacon, hard-cooked eggs, juicy tomatoes, and avocado.