Amazon listed Fishwife’s anchovies as a product of the year.

"Wolfgang Puck had become a celebrity; suddenly it was all first names: Marcella, and Julia, and Craig," remembers Duffy."Chefs were stepping from the backstage of the kitchen to center stage."

As a national magazine, F&W had the architecture in place to reliably vet emerging culinary talent.And so, later that year, the magazine launched America's Best New Chefs, an award that eventually became simply Best New Chefs.Young chef Keller was in the first class of honorees.. "Anytime anyone gives you any kind of recognition, you have a responsibility to yourself, your team, and those who wrote about you," Keller says today.

"You have to live up to that reputation."Along with Keller, that first class included chefs who would go on to transform the restaurant world: Daniel Boulud, Rick Bayless, Hubert Keller.

It was the first major award that any of these chefs had won..

Courtesy of Daniel Boulud.Slice cabbage planks in half crosswise.. Spoon about 1/4 cup labneh mixture onto center of each of 8 plates, and spread into a round slightly larger than cabbage plank half.

For each serving, place cabbage plank half on labneh, and drizzle with 3 tablespoons caraway-chile crisp.Garnish with almonds, red onions, mint, basil, and additional dill.. About this recipe.

Packed with a variety of textures, this stunning vegetarian dish pairs juicy seared cabbage steaks with creamy, sweetened labneh and smoky chile crisp.The cabbage is marinated in a bright Champagne vinegar brine before being steamed until tender and then seared and roasted to pick up a golden brown, caramelized crust.