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When Hugh Acheson was named a F&W Greatest New Chef in 2002 alongside future culinary stars like Grant Achatz, Michael Anthony, Laurent Gras, Suzanne Tracht, and Dan Barber, he shared the recipe for the Frogmore Stew he served at his Athens, Georgia restaurant, 5 & Ten. The Lowcountry boil, laden with shrimp, andouille, potatoes, corn, tomatoes, and Outdated Bay, and named for the South Carolina city the place it was created, is an ideal distillation of Acheson’s sensibilities. It is seasonal, Southern-rooted, and flavor-rich with out an excessive amount of fuss, or as he quipped on the time, “It is easy but refined. We’re not into foam but.”
Within the years therefore, Acheson by no means did go for schmancy trappings or fads. Along with 5 & Ten, the Canadian-born, self-taught chef opened eating places and low outlets all through his adopted state, wrote a number of cookbooks together with the James Beard Award-winning A New Flip within the South: Southern Flavors Reinvented for Your Kitchen, picked up one other James Beard Award for Greatest Chef: Southeast, constructed a rabid following for his wry and exact presence as a contestant after which choose on numerous iterations of High Chef, bought or closed all these eating places, and have become a personal chef.
All of the whereas, Acheson has stayed true to that ethos of “easy but refined,” beginning a nonprofit referred to as Seed Life Abilities to arm children with the house economics fundamentals that was taught in colleges, and writing recipes (which he typically illustrates himself) that meld the knowledge of professional kitchens with the sensible wants of busy house cooks who must get dinner on the desk.
Whereas it is tempting to share each final one of many 45 recipes Hugh Acheson has shared with Meals & Wine over the previous couple of many years, this pattern gives you a style of what makes him a chef — and trainer — for the ages.
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Umami Meatloaf with Pink Pepper–Tomato Sauce
Victor Protasio / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by JULIA BAYLESS
Hugh Acheson had by no means made a meatloaf earlier than his purchasers requested for one, however says “I gave it a shot, realizing that my a few years of constructing terrines and pâtés would give it a superb likelihood of being fairly superior.” The guess paid off and he got here up with a rendition made with a mixture of mushrooms, beef, miso, and soy and Worcestershire sauces for optimum umami.
Crispy Mushrooms with Charred Inexperienced Beans
Victor Protasio / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by JULIA BAYLESS
Hugh Acheson leaned into many years of restaurant expertise to develop a intelligent approach to make gloriously crispy mushrooms within the oven, no dehydrator or air fryer required. You will be swiping this trick to make use of in all places, however attempt it first alongside skillet-charred inexperienced beans with a scattering of Thai basil and mint leaves.
Wheat Berry Salad with Shrimp
Victor Protasio / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by JULIA BAYLESS
“It’s so useful to have grains cooked to tenderness and saved within the fridge, prepared to make use of in a panoply of the way,” says Acheson, who thinks of wheat berries as a secret weapon for getting good meals in your desk. “They are often crunchy, smooth, soupy, or a porridge and are scrumptious sizzling or chilly,” he explains. They’re particularly interesting wearing a parsley-sumac French dressing alongside shrimp, radishes, tomatoes, feta, and loads of parsley and scallions.
Greatest-Ever Roast Hen
This hen was on the core of Acheson’s house ec syllabus, giving children and academics alike the inspiration for a primary dish they may make for the remainder of their life. There’s solely two substances — a hen and salt — however the approach and easy particulars are what remodel it right into a recipe you will come to depend on.
Crisp Hen Thighs with Peas and Carrots
Should you’re not within the temper to roast a complete hen, Acheson’s pan-crisped hen thighs are a winner, particularly with a aspect of vibrant greens in a mint and lemon dressing. A buttery sizzling sauce served on the aspect makes the combo irresistible.
Maple–Cider Vinegar Roasted Carrots
Hope you have loved carrots loads of methods as a result of that is the final recipe you will be making — on repeat, for the remainder of your life. Acheson is a licensed carrot savant and he deploys each the physique and the tops on this skillet methodology. Roasted cashews carry the crunch whereas maple syrup and apple cider vinegar make this the candy and tart aspect of your desires.
Crispy Salmon with Fennel Slaw
© Christina Holmes
Should you’re attempting to get extra fish into your weight loss program, Acheson’s simple methodology is the proper place to begin. He flips salmon the other way up for pores and skin that is as crisp as a potato chip and pairs it with a cool, simple, dill-kissed fennel and purple onion slaw that’ll turn out to be a staple in your kitchen on weeknights, and even for an informal get-together.
Beans and Bacon on Buttered Toasts
Enjoying with the notion of conventional British beans on toast, Acheson brightens issues up with shortly crisped turnip slices dressed with lemon and parsley, and a shaving of Parmigiano-Reggiano on high. It is fast, surprisingly elegant, and hearty sufficient to function both an appetizer or a satisfying dinner, relying on the way you slice it.
Kimchi-Creamed Collard Greens
In 2018, Meals & Wine named this recipe considered one of our 40 better of all time, noting, “Amongst our favorites is that this savory aspect dish of collards simmered with onion, bacon, hen inventory, vinegar, and sorghum, laced with a spicy kimchi cream sauce that provides the dish a cool kick.” Should you’re not bought but, simply know that it has over 5,000 five-star scores. Yours will come subsequent.
Tomato-and-Peach Salad with Crisp Tofu
Once you consider a summer time peach and tomato salad, tofu is probably not the primary ingredient that involves thoughts, however think about it crisped with picked serrano peppers and a zippy ginger-lime dressing. That is summer time, Hugh Acheson model.
Bacon-Scallion Biscuits with Sorghum Butter
No matter you are making — sop all of it up with Acheson’s savory, bacon and scallion biscuits. Skip the meat in case you care to, however do not skimp on the deep, candy butter backed with oh-so-Southern sorghum.
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