5 Recipes From Suzanne Goin

The woman taking California by storm presents a few dishes that will wow hungry crowds of any coast.

Ho New / Reuters

One of the most celebrated kitchen masters in America, Suzanne Goin runs four restaurants in L.A., including the A.O.C., Lucques, Tavern (with partner Caroline Styne), and The Hungry Cat, which she runs with her husband David Lentz. Her many accolades include Food & Wine Magazine's "Best New Chefs of 1999" and nominations for James Beard Awards in 2003 and 2005, as well as praise for her restaurants from Gourmet magazine, Bon Appétit, and a three-star review from the Los Angeles Times. In 2006, she won the James Beard Award for Best Chef: California.

Suzanne shared with Hungry Beast five of her favorite recipes from her hit book, Sunday Suppers at Lucques: Seasonal Recipes from Market to Table.

1. Prosciutto and Grilled Asparagus with Whole-Grain Mustard

This is so easy, and my kids love it. We eat the asparagus like finger food at my house, dipping it in the mustard cream.

2. Young Onion Tart with Cantal, Applewood Smoked Bacon, and Herb Salad

Having just come through the holidays, I realized what a perfect secret dish this is to have in your recipe file. You can keep it frozen and just pop it in the oven when people stop by. Great as an hors d'oeuvre with a glass of wine, or for supper with a big arugula salad.

3. Braised Beef Stew with Red Wine, Tomato, Olives, and Buttered Noodles

This daube recipe is a perfect example of how I love to cook. I love anything braised or slow-roasted and the flavors of the Mediterranean make me feel like I'm on holiday.

4. Cornbread

I love grilled buttered cornbread, and I’m always finding myself putting new things on it, like sautéed sweetbreads with wild mushrooms or soft-shelled crabs or shrimp with smoked tomato butter…oh, butter...

5. Cranberry Walnut Clafoutis with Bourbon Whipped Cream

This is one of my favorite desserts. There is something about the warm, just-out-of-the-oven smell of baking batter. I love this with its traditional cherries, but also have had a great time messing around with other fruits and nuts.

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Click here for more of Suzanne’s recipes on Cookstr.com.

Plus: Check out Hungry Beast for more news on the latest restaurants, hot chefs, and tasty recipes.