Events Food & Wine Classic in Aspen What We’re Cooking and Eating at the 2023 Classic in Aspen By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Published on June 16, 2023 Close Photo: Matt Taylor-Gross / Food Styling by Barrett Washburne The 2023 Food & Wine Classic in Aspen is here, and some of our favorite chefs are joining us for the 40th anniversary of this annual event, chatting with attendees and demonstrating how to make a few of their signature dishes. We're bookmarking these recipes to make when we get home, and will be grilling Carla Hall's Barbecued Shrimp all summer, and serving it with Stephanie Izard's Tequila Mocking Goat. Maneet Chauhan's Stuffed Parathas are definitely getting added to our bread rotation, while Bobby Flay's Squid Ink Fettuccine and Buddha Lo's Salmon Wellington will be the stars of upcoming dinner parties. Cook along with some of these talented chefs with these recipes. 01 of 14 Watermelon Limeade Matt Taylor-Gross / Food Styling by Barrett Washburne This summery drink is just what we want to sip all summer long. Carla Hall blends fresh watermelon to create the base of the drink — make sure to pick a ripe watermelon in season. Get the Recipe 02 of 14 Stuffed Parathas Matt Taylor-Gross / Food Styling Barrett Washburne These buttery, flaky Indian flatbreads created by Maneet Chauhan are filled with spiced carrots and peas. Get the Recipe 03 of 14 Squid Ink Fettuccine with Shrimp, Squid, and Scallops Matt Taylor-Gross / Food Styling by Barrett Washburne Bobby Flay uses Calabrian chiles to heat up the tomato sauce for this dinner party-worthy pasta. Get the Recipe 04 of 14 Crispy Duck Breast with Duck Dirty Rice and Peach Salad Matt Taylor-Gross / Food Styling by Barrett Washburne Crispy duck, savory dirty rice, and a sweet peach salad give Tiffany Derry's dish memorable contrasts in flavors and textures. Get the Recipe 05 of 14 Succotash Matt Taylor-Gross / Food Styling by Barrett Washburne Carla Hall's easy succotash shows off sweet summer corn and tomatoes when they are in season. Get the Recipe 06 of 14 Tequila Mocking Goat Matt Taylor-Gross / Food Styling Barrett Washburne Lime, chiles, cilantro, and ginger set this tequila cocktail created by Stephanie Izard apart from the rest. Get the Recipe 07 of 14 Potato-Stuffed Kulcha Matt Taylor-Gross / Food Styling by Barrett Washburne Maneet Chauhan's irresistible broiled flatbreads are stuffed with a filling of mashed potatoes mixed with spices, grated cheese, and cilantro, and toasted under the broiler until golden brown. Get the Recipe 08 of 14 Salmon Wellington Matt Taylor-Gross / Food Styling Barrett Washburne Buddha Lo's impressive dish is the perfect centerpiece for your next special occasion dinner. Get the Recipe 09 of 14 Barbecued Shrimp Matt Taylor-Gross / Food Styling by Barrett Washburne Dunking just-grilled shrimp into this sweet-spicy barbecue sauce is our idea of the perfect summer meal, courtesy of Carla Hall. Get the Recipe 10 of 14 Crispy Fish Tacos on Achiote Corn Tortillas with Meyer Lemon Kohlrabi Slaw, Caperberry Remoulade Matt Taylor-Gross / Food Styling by Barrett Washburne Brooke Williamson's fish tacos feature battered and fried cod served with a tart remoulade and crunchy kohlrabi slaw on homemade achiote tortillas. Get the Recipe 11 of 14 Pooris Matt Taylor-Gross / Food Styling Barrett Washburne Maneet Chauhan fries up these South Indian whole wheat breads in just minutes to pair with curries or eat on their own. Get the Recipe 12 of 14 Tomato Salad with Coconut Dressing Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Shell Royster Pickled peaches, fresh herbs, and roasted and fresh tomatoes come together in Gregory Gourdet's salad, which is mixed with a sweet, tart, and tangy coconut dressing. Get the Recipe 13 of 14 Ginger, Lime, and Meyer Lemon Mezcal Margarita with Lime Leaf Salt Matt Taylor-Gross / Food Styling by Barrett Washburne Mezcal gives Brooke Williamson's Margarita a smoky flavor, while Makrut lime leaves, ginger, and Meyer lemons add floral, tart notes to each sip. Get the Recipe 14 of 14 Pork Curry Tostadas Matt Taylor-Gross Braising pork with pickled chiles, spices, coconut cream, and stock creates a rich curry for these tostadas influenced by cuisines around the world. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit