The Winter Solstice Approaches

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We might not be able to eat at all of our favorite restaurants right now, but that doesn’t keep us from dreaming about them. These days, the BA staff spends a lot of time scrolling Instagram longingly while recounting memories of epic meals past and Slacking each other about where we’re going to travel when we feel safe doing so again.

Until then, we’ve got this list of irresistible recipes from the dining destinations that we—and some of our favorite food people—can’t wait to return to. Take your tastebuds on a restaurant road trip from the comfort of your own kitchen with a bright and tangy charred broccoli salad rich with notes of New Orleans, comforting marsala chicken toast from one of San Francisco’s most storied institutions, a decadent chocolate-y tart from a tiny patisserie in Birmingham, and more. It’s big flavors, with none of the carry-on baggage.

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  Photo by Emma Fishman, Food Styling by Pearl Jones, Prop Styling by Sophie Strangio

  1/10

  Grilled Lemongrass Lamb Chops

  “The dining options in San Francisco are too many to count. I often let my bookseller friend Paul Yamazaki take me to whatever new restaurant in North Beach, near his shop City Lights, has caught his imagination. But here’s one stop I insist on: The Slanted Door . Its appetizers will make your mouth water, but the grilled lamb is not to be missed.” —Dawn Davis, editor-in-chief

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• Photo by Emma Fishman, Food Styling by Pearl Jones, Prop Styling by Sophie Strangio

  2/10

  Charred Broccoli Salad With Figs

  “When I was filming a series in New Orleans, the crew insisted we go to Bacchanal Wine . This outdoor oasis had live music, shareable small plates, and a feeling of celebration. The Charred Broccoli Salad with Figs has bright notes of lemon, and the tahini creates this smooth texture alongside the crunchy broccoli. They really gave broccoli a facelift, not that she needed one.” — Lazarus Lynch, chef & performing artist

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• Photo by Emma Fishman, Food Styling by Pearl Jones, Prop Styling by Sophie Strangio

  3/10

  Winter Squash and Kale Pasta With Pecan Breadcrumbs

  “I really love the seasonal pasta at The Lantern Inn in Wassaic, NY, a hamlet on the Connecticut border where a lot of our city friends decamp during the weekends. The last time I had their pasta was in the spring, so it was filled with peas, and I could feel that happiness in the food. The Lantern is making delicious food, buying from farmers, and treating everyone well—if this place were in Brooklyn, it would be mobbed.” — Akira Akuto, chef & co-founder, Konbi

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• Photo by Emma Fishman, Food Styling by Pearl Jones, Prop Styling by Sophie Strangio

  4/10

  Omusubi With Soy-Butter Mushrooms

  “Venice is probably the area in L.A. that I stay in the most to be closer to the beach. Main Street has lots of different dining options, and you can walk along and do your own tasting menu, like I do with my wife and son. Start with omusubi at Sunny Blue –it’s the perfect snack, and who doesn’t like perfectly cooked rice wrapped with some nori?” — Marcus Samuelsson, chef & co-owner, Red Rooster

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• Photo by Emma Fishman, Food Styling by Pearl Jones, Prop Styling by Sophie Strangio

  5/10

  Chocolate-Almond Pear Tart

  “One of my best friends recently moved to Alabama, and for months she would send me photos of stunning pastries from Bandit Patisserie in Birmingham. The bakery was closed for my first two visits but the third time was a charm. I fell hard for the delicate pastries—like this incredible pear and chocolate tart . I want to come back every season to get the full range of fruit offerings (is it strawberry season yet?).” — Sonia Chopra, executive editor

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• Laura Murray

  6/10

  Clam Toasts with Pancetta

  "My ideal Friday night in Brooklyn involves a cozy corner table at Hart’s , a heck of a load of natty wine, and an order (or two) of clam toast with powerhouse pancetta . It’s an iconic trio: creamy shellfish, salty meat, and a honkin’ slab of sourdough. I am far, far from Brooklyn these days, but you best believe I’ll be making this recipe on repeat until I’m back." — Ali Francis, associate editor

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• Gentl & Hyers

  7/10

  Roast Chicken with Crisp Toasts and Ricotta

  “ Tosca Cafe is a century-old San Francisco institution that my parents—and grandparents—frequented long before I was born. They'd go for the jukebox that played only opera and the ‘cappuccinos,’ which oddly contain no espresso but a lot of booze. It wasn't until 2013, when April Bloomfield took over, that people would go for the food—including these marsala chicken crostini . Bloomfield has since left the restaurant, but the cappuccinos are still as good as ever.” — MacKenzie Chung Fegan, senior commerce editor

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• Photo by Alex Lau, Food Styling by Sue Li

  8/10

  Chicken with Schmaltzy Rice and Kale

  “I first ate Fancy Nancy 's schmaltzy chicken and rice with my friend and BA contributor Amiel Stanek, and immediately asked the owners for the recipe. I've made it countless times at home in the last year and a half, but I'm aching to go back to the Brooklyn restaurant, where it always feels like a party, and where they'll bring you an extra serving of schmaltzy rice if you ask nicely.” — Amanda Shapiro, digital editorial director

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• Matt Duckor

  9/10

  Dirt Bombs

  “ I’ve said it before and I’ll say it again: I love-love-love the Dirt Bombs at Bantam Bread in Bantam, CT. They are the ideal merger of a cake doughnut and a muffin, with an almost-crunchy cinnamon-sugar exterior and a buttery, rich, nutmeg-flecked interior. If you’re in the area, you should definitely stop in and buy them from the bakery (along with the countless other delicious tarts, cookies, and breads), but if that’s not an option, you’re in luck: we’ve got the recipe.” — Meryl Rothstein, deputy editor

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• Photo by Emma Fishman

  10/10

  Khai Jiao

  “If you know me, you know (and are probably irritated by) how much I love to wax poetic about the places I used to live: namely, Chiang Mai, Thailand, and Atlanta, Georgia. This crispy, fluffy, fish-sauce-kissed Thai omelet from chef Parnass Savang at Atlanta's Talat Market transports me back to both of these long-lost happy places—and it's incredibly easy to make, even in my tiny Brooklyn kitchen.” — Hilary Cadigan, culture editor

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Source : food