Oh lordy be, get a load of what I'm going to be noshing on Monday night. It's all chick chefs, all the time. Psyched about the rice pudding, wondering about the crab butter power and the goat tongue. And I'll eat anything that's a fava bean surprise.

Jody Adams: Fiore Di Nonno Burrata on Bulgur Crackers with Artichokes and Green Olives
Island Creek Oysters with Sunchoke Purée, Sunchoke Chips, and Harissa
Michelle Bernstein: Sea Urchin Cuban Sandwich and Coral Cortadito
April Bloomfield: Seasonal Fish Ceviche with Grapefruit and Avocado
Jennifer Coco: Lemongrass-Cured Salmon with Thai-Marinated Vegetables
Debbie Gold: Cured Bone Marrow on Mustard Croutons with Parsley and Ramps
Maria Hines: Skagit River Ranch Beef Carpaccio with Asparagus, Horseradish Crème Fraîche,
and Sorrel
Loretta Keller: Bolinas Goat’s Tongue with Meyer Lemon, Fenugreek, Mint, and Tomato Chutney
Ris Lacoste: Oyster and Champagne Stew
Jamie Leeds: Swiss Chard and Baby Carrot–Stuffed Pickled Trout Rolls
Anita Lo: Steak Tartare with Chilled Korean Anchovy Broth
Carrie Nahabedian: Cured Ice-Caught Great Lakes Whitefish and Door County Golden Whitefish
Caviar with Crème Fraîche, Candied Meyer Lemon, Bull’s Blood Greens, and Lebanese-Seeded Fattoush
Carla Pellegrino: Tomato Bruschetta, Cappelletti with Cream and Prosciutto
Jennifer Petrusky: Fava Bean and Onion Surprise
Danica Pollard: Toasted Almond and Rose Bônet with Rhubarb and Candied Rose Petals
Monica Pope: Beet Brownies with Veldhuizen Bosque Blue Cheese, Miss Van’s Honeycomb, and
Swedish-Style Texas Pecans
Rebecca Rather: Silken Bittersweet Chocolate Tarts with Mexican Vanilla Ice Cream, Whiskey Sauce,
and White Pralines
Andrea Reusing: North Carolina Pickle Plate: Cane Creek Farm Pork Terrine with Ramps, Fickle Creek
Farm Tea Eggs, Cracklings, and Pickled Wild Shrimp, Radishes, and Turnips
Missy Robbins: Thinly Sliced Octopus Terrine with Alfonso Olives, Orange, and Calabrian Chilies
Holly Smith: Green Apple Sorbet with Alaskan King Crab and Crab Butter Powder
Suzanne Tracht: California-Style Char Siu Pork Tacos
Delilah Winder: Shrimp and Andouille with Creole Sauce on Hoppin’ John Cakes
Kate Zuckerman: Warm Coconut–Cardamom Rice Pudding with Rhubarb and Kumquats