18 Recipes From the Food & Wine Best New Chefs Class of 2018
Celebrate this year's class of Food & Wine Best New Chefs by cooking some of their signature dishes.
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In coastal Provence, cooks use the freshest seafood for this stew, which is enriched at the last minute with a creamy aioli. This recipe comes from San Francisco chef Mark Sullivan, who staged at a restaurant in Marseilles when he was in his twenties; the experience influences his cooking to this day.
Celebrate this year's class of Food & Wine Best New Chefs by cooking some of their signature dishes.