10 Essential Native American Recipes
Sean Sherman is the founder of The Sioux Chef, a company devoted to Indigenous food. He created recipes to showcase tribal diversity across the lower 48 states.
Dominique Crenn learned the principles of cooking from her mother, Louise Crenn, and was taken to fine restaurants from a young age. But she did not dream of becoming a chef, and never attended culinary school. She moved here after graduating from college in Paris, and has never truly left. “France is my country, but San Francisco is my home,” she said. (Photo: Matt Edge for The New York Times)
Dominique Crenn’s rise to international fame and clout has raised questions about how and why some chefs, and not others, achieve celebrity. (Photo: Matt Edge for The New York Times)
The chef, Paul Donnelly, is a Scot. He has called his menu at Chinese Tuxedo “fusion.” That dreaded word deserves two qualifications. First, he doesn’t tend to handcuff together unrelated cuisines that have nothing in common except a continent; many of his dishes have discernibly Chinese antecedents. Second, there is dumb fusion and there is smart fusion, and Mr. Donnelly practices the smart kind. (Photo: Sasha Maslov for The New York Times)
Mr. Berselius is the rare chef who thinks like an artist and gets away with it. Here, langoustine cooked in a scorched bouquet of herb sprigs and flower stalks. (Photo: Liz Barclay for The New York Times)
Frederik Berselius’s new tasting menus vault past the ones at his last restaurant, the old Aska. They are longer, and much more expensive, at $145 for ten courses and $215 for 19 courses, service included. (Photo: Liz Barclay for The New York Times)
The chef Qilong Zhao, 32, is from Chengdu, the capital of Sichuan in southwest China, and cooked at Szechuan Gourmet in Flushing, Queens. (Photo: An Rong Xu for The New York Times)