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Finely chopping the meats before cooking allows them to fully integrate into the sauce, releasing their flavor and blending right in with the texture of the ground meat..

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.

Over the years, Best New Chefs has helped to launch the careers of many others — Tom Colicchio, David Chang, Anita Lo, David Bouley, Nancy Silverton, Grant Achatz, Kwame Onwuachi, and the list goes on.

With this year's class, the Best New Chefs family is 389 chefs deep..Served on charred flatbreads, these harissa-spiced lamb and beef patties from F&W recipe developer Renu Dhar are the perfect match for a zesty mint blender sauce.. Get the Recipe.

Bedford Grilled Vegetable Pasta Salad.Grilled eggplant, onions, zucchini, and bell peppers pack each bite of this tangy, mustardy pasta salad from F&W special projects editor Lucy Simon.. Get the Recipe.

Tandoori Chicken.A spiced yogurt marinade ensures flavorful, tender grilled chicken thighs and drumsticks in this version of the classic Indian chef from legendary chef Madhur Jaffrey.. Get the Recipe.