Top Chef Recipes & Trendy Restaurant Recipes | Tasting Table

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Stalking Around

A double dose of celery
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Richard Reddington worked in some of the best kitchens in the United States and Europe before opening Redd in Napa Valley. Since opening the Yountville restaurant in 2005, Redd has garnered a Michelin star for five consecutive years. In 2012, Reddington opened the Napa-style pizzeria, Redd Wood, also in Yountville.

Redd Wood, 6755 Washington St., Yountville, CA; 707-299-5030 or redd-wood.com

Flower Power

A winter-friendly salad
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John Little has worked at Restaurant Brana and the now-closed Evolution in Miami, Blackberry Farm in Tennessee, the Little Nell in Aspen, CO and Mark Fischer's Six89 in Carbondale, Colorado. He is now the chef de cuisine at the Pullman in Glenwood Springs, Colorado.

The Pullman, 330 Seventh St., Glenwood Springs, CO; 970-230-9234 or thepullmangws.com

Freshly Minted

A meat-friendly chutney
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Andrew Kirschner has worked at Joe's and Axe in Venice, California; the now-closed Table 8 in West Hollywood; and Wilshire in Los Angeles. Tar & Roses in Santa Monica is his first restaurant.

Tar & Roses, 602 Santa Monica Blvd., Santa Monica, CA; 310-587-0700 or tarandroses.com

Slice It

Fennel goes both ways
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Ryan Poli has worked at the French Laundry in California and La Broche, El Celler de Can Roca and Martín Berasategui in Spain. He opened the now-closed Butter in Chicago in 2005, the now-closed Perennial in 2008 and Tavernita in 2012.

Tavernita, 151 W. Erie, Chicago, IL; 312-274-1111 tavernita.com

Baby, It's Cold Outside

Take the chill off with our winter favorites
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Tasting Table's Winter Collection 2012 digital cookbook

Sake to Me

A gratin with a boozy kick
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Dominique Macquet was previously the chef at the now-closed Dominque's on Magazine in New Orleans. He is now the executive chef of Tamarind at The Hotel Modern New Orleans.

Tamarind, 936 St.Charles Avenue, New Orleans, LA; 504-962-0909 or thehotelmodern.com/tamarind/

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