10 Scott Conant Recipes That Combine Rustic and Refined From handmade pasta to simply grilled seafood, these recipes reflect Conant’s belief that great food is meant to bring people together. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on July 9, 2026 SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Antonis Achilleos / Food Styling by Rishon Hanners 2004 F&W Best New Chef Scott Conant knows that when the universe sends you a wink, you pay attention. The James Beard Award-winning restaurateur, author of four cookbooks, and a judge on the Food Network’s Chopped since 2009, Conant just marked 40 years in the kitchen — and he’s received plenty of divine encouragement along the way. It all began when the plumbing classes he intended to take at his vocational high school were full, forcing him to choose a new direction. He’d grown up watching his Italian grandfather cook and knew he loved food but had never considered it as a career until he started studying the culinary arts as his second choice. He’s been immersed ever since. Conant’s cooking lives at the intersection of rusticity and elegance, where cucina povera meets alta cucina, a philosophy he brought to life with Scarpetta. Driven by culinary curiosity and a commitment to staying true to himself, he’s found reassurance through moments of human connection — more evidence that he’s on the right path. His most recent endeavor is Martone Street, a line of signature tomato sauces named for the street where his grandparents lived, reinforcing the link between great food and family. “Food is a conduit for connection,” Conant says. The recipes he’s shared with Food & Wine are offered in that same spirit. Make them with love, share them with the people you care about, and may your heart and stomach be full in equal measure. Love these recipes? Join MyRecipes — your personal home for recipes — to easily save and organize your favorites, plus thousands more, in one convenient place. 01 of 10 Herbed New Potatoes Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Breanna Ghazali Boiling tender, early-season potatoes with aromatics infuses them with flavor while kickstarting the cooking process, ensuring creamy insides and crisp exteriors after a quick roast in the oven. Get the Recipe Save 02 of 10 Slow-Roasted Pork Loin with Molasses and Balsamic Glaze © Petrina Tinslay Scott Conant’s main course is a tribute to both his New England and Italian roots: a slow-cooked pork loin glazed with molasses (a New England staple) and balsamic vinegar. If you have homemade chicken stock on hand, this dish is a great place to put it to use. Get the Recipe Save 03 of 10 Gemelli with Sweet Sausage and Spinach Antonis Achilleos / Food Styling by Rishon Hanners With its short ingredient list of mostly pantry staples and straightforward cooking method, it’s easy to have this hearty pasta dish on the table in just 30 minutes — even easier to enjoy. Get the Recipe Save 04 of 10 Gingered Green Beans © Petrina Tinslay Scott Conant uses asparagus beans, aka Chinese long beans, along with ground ginger, thinly sliced garlic, crushed red pepper, and plenty of olive oil to make a simple yet flavorful side dish that’s ready in less than half an hour. Get the Recipe Save 05 of 10 Lobster Gnudi Abby Hocking A dish that sings the song of springtime, this elegant lobster gnudi is simmered with umami-rich bagna cauda, bright green English peas, and aromatic ramp leaves. To make it, start two days ahead: You’ll need to strain the ricotta for 24 hours, then chill the shaped gnudi overnight. Get the Recipe Save 06 of 10 Manti with Tomato Butter and Yogurt © Christina Holmes Tiny manti, a type of Turkish dumpling, are filled with seasoned beef, then boiled and dressed with a smoky tomato-butter sauce. It’s all topped with garlicky yogurt for a comforting and flavorful finish. Get the Recipe Save 07 of 10 Rigatoni with Roasted Butternut Squash and Pancetta © Tina Rupp Studded with tender cubes of butternut squash, torn sage leaves, and salty pancetta, you’ll want to make this satisfying pasta all throughout the colder months. Roast the squash while the rigatoni boils to keep prep quick. Get the Recipe Save 08 of 10 Caramelized Brussels Sprouts with Pancetta © Petrina Tinslay If you enjoy your brussels sprouts with bacon, we insist you try them with pancetta, Italian-style salt-cured and dried pork belly. Often cubed or sliced very thin, pancetta brings strong pork flavor without the smokiness of bacon. Get the Recipe Save 09 of 10 Grilled Sea Bream © Christina Holmes Called orata in Italy, sea bream is native to the Mediterranean. Its mild, flaky flesh holds up well on the grill thanks to an hour-long soak in salted water beforehand, which also keeps it moist and ensures it’s evenly seasoned. Thoroughly pat the fish dry before placing it on the grates. Get the Recipe Save 10 of 10 Spicy Garlic Shrimp and Tomato Spaghetti © Tina Rupp Greater than the sum of its parts, this 25-minute spaghetti dish is as delicious as it is effortless. Breadcrumbs toasted in olive oil top each bowl for a final flourish. 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