Akino West

Sep 13, 2023 | epicurious.com | Kat Boytsova |Jesse Szewczyk |Tanya Holland |Akino West

Step 1Mix ⅓ cup (packed) dark brown sugar, ⅓ cup Diamond Crystal or ¼ cup Morton kosher salt, 2 Tbsp. chili powder, 2 Tbsp. smoked paprika, 1 Tbsp. freshly ground black pepper, 1 Tbsp. garlic powder, 1 Tbsp. ground coriander, and 1 Tbsp. onion powder in a medium bowl to combine. Place one 12-14-lb. turkey, neck and giblets removed, patted dry, breast side up, on a wire rack set inside a large rimmed baking sheet.

Sep 13, 2023 | epicurious.com | John Yelinek |Akino West |Inés Anguiano |Rachel Gurjar

45 minutes (plus 2 hours for resting) At Ladder 4 Wine Bar in Detroit, MI-one of our Best New Restaurants of 2023 -chef John Yelinek bucks tradition by making schnitzel with thick bone-in pork chops rather than the more classic thinly pounded cutlet. It's a deliberate choice that increases the ratio of meat to breading while showcasing good locally sourced pork.

Sep 13, 2023 | epicurious.com | Andrew Brochu |Kendra Vaculin |Akino West |Shilpa Uskokovic

Rillettes are usually made with meat, but this cheesy version from Brochu's Family Tradition in Savannah, GA-one of our Best New Restaurants of 2023 -boasts many of the same qualities: creamy, incredibly rich, and perfect for snacking. Think of it as a close cousin to pimento cheese. The pickled cauliflower is key, providing a bright splash of acid and texture across all that dairy.

Aug 16, 2023 | epicurious.com | Hetty McKinnon |Frankie Gaw |Hong Thaimee |Akino West

This Tomato and Egg "Shakshuka" is a classic hybrid dish, a clashing of cultures with spectacular results. Two loves combined- Chinese tomato and egg, a dish I tolerated growing up but now adore as an adult, reworked as a shakshuka. The recipe is an unassuming showstopper, offering all the distinctive sweet umami flavor of the classic Chinese dish, but with a very different sensibility. Serve with bread (or dare I say, rice?) to mop up the tomatoey juices.

Mar 14, 2023 | bonappetit.com | Akino West

This dish from Rosie’s in Miami takes cues from chef Akino West’s mother’s fried chicken, featuring a hot-and-sweet spiced oil for added dimension, drizzled over crispy thighs. Instead of the usual mashed potatoes, West saddles the chicken over cheesy polenta, then drenches the pair in a brothy gravy, combining pancetta and guanciale for exceptional depth. A bright gremolata tops the dish for a burst of freshness. At the restaurant, this dish is served with pickled mustard seeds for added crunch.