Top Chef winner Michael Voltaggio served a futuristic take on a buffalo wing (crispy chicken thigh with "Buffalo sauce," celery puree, and nitro blue cheese) at Food & Wine's annual Best New Chefs event in New York.
At the James Beard Awards in New York, Dahlia Naverez of Mozza in Los Angeles made butterscotch budinos with Maldon sea salt, caramel, and rosemary-pine nut cookies.