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With a culinary boom over the past two decades, there's now a whole new generation of foodies.

Teen Vogue magazine featured some chefs-in-the-making , and now they're sharing their recipes with with TODAY.

Baby kale salad with Granny Smith apples, bacon, Parmesan and lemon topped with a poached egg and chives
Romilly Newman, age 16
Claim to fame: Being one of the youngest-ever competitors on "Chopped"

  • 4 slabs bacon
  • 1 lb baby kale
  • 1 lemon, juiced
  • 1/2 cup grated Parmesan cheese
  • 3 tbsp plive oil
  • 1 Granny Smith apple, julienned
  • Salt
  • 1 egg
  • Pepper
  • Salt (Preferably Maldon or Kosher)
  • 1 tbsp chopped chives

For the egg: Fill a small pot with water and place on medium-high heat. Crack an egg and place in a small bowl. When water begins to simmer take the bowl with egg and slowly bring it down to the surface of the water, releasing the egg from the bowl. Once egg is in the water create a soft whirlpool by dragging you spoon around the circumference of the pot. Cook for 4 minutes then place on small plate with a paper towel to soak up any excess liquid.

Cube bacon and place in skillet, cook until browned and crisp but not burnt, set aside.

Place kale in mixing bowl and toss with: lemon juice, olive oil, salt and pepper. Add Parmesan cheese and toss, insuring that it's evenly mixed. Add apples and bacon and taste for seasoning.

Place egg on top of salad and break it in half, ideally the yolk of the egg should act as a dressing for the salad. Garnish with chopped chives.

Crispy skin salmon with wilted spinach, tarragon Beurre Blanc sauce, and roasted asparagus salad
Alexander Weiss, age 14
Claim to fame: Winning the first-ever "MasterChef Junior" competition

For the salmon:

  • 2 wide (not too thin and long) salmon fillets, deboned, skin on
  • Olive oil
  • Salt and pepper
  • 1 1/2 tbsp unsalted butter
  • 1 clove crushed garlic
  • A few sprigs of thyme

For the spinach:

  • 1 big bunch of spinach, washed, dried
  • 3-4 cloves garlic, minced
  • Olive oil
  • Salt and pepper

For the sauce:

  • 1 shallot, minced
  • 1 cup of dry white wine
  • Juice of 1/2 lemon
  • 1/2 tbsp white vinegar
  • 1 1/2 tbsp heavy cream
  • 1 1/2 sticks of butter, cold and cut into cubes
  • Salt and pepper
  • 1 tbsp minced tarragon

For the roasted asparagus salad:

  • 1 bunch of asparagus, trimmed, washed
  • Salt and pepper
  • Olive oil

For the dressing:

  • Dijon mustard 
  • 1 lemon, cut in half
  • Olive oil
  • Salt and pepper
  • Shot of balsamic vinegar

Salmon: Heat a large pan until warm, the add in the olive oil and heat until the pan is hot. Place in the salmon fillets away from you, skin side down. You will cook the salmon mostly on the skin side to crisp it up. Once you see that on the side of the salmon that it has turned color about 3/4 of the way, about 5 minutes, flip it on its other side and cook for an additional minute or so. Place the butter, garlic, and thyme into the pan and just baste with a spoon over the salmon. Drain on a paper towel and plate with sides.

Spinach: Heat a large skillet with olive oil, place the garlic and fry for a couple minutes, or until fragrant. Place in all the spinach once hot. Cover with a lid and let it wilt. Season with salt and pepper and give it a big stir. Once finished cooking, try to squeeze out a bit of the liquid and drain.

Sauce: In a medium pot, combine the wine, shallot, lemon juice, and vinegar. Reduce at a rolling boil until it is left with 2 1/2 tbsp approx. Add the cream to the reduction, and once it boils again, reduce the heat to low, and start adding in the butter 1 piece at a time, whisking to emulsify. You can take the pot on and off the heat to reduce the heat in the pot, if its getting too hot. Once all of the butter has been added, season with salt and pepper, and whisk in the tarragon. Be careful not to break the sauce when reheating.

Asparagus salad: Roast the asparagus in a 400 degree oven for about 10 minutes,or until cooked through. 

To make the vinaigrette, whisk together the Dijon, lemon juice, and balsamic. In a slow stream add in about 1/4 cup or so of olive oil, season and taste. If needed add more acid, or olive oil. 

Chocolate chili panna cotta

  • 1 package unflavored gelatin 
  • 1 cup whole milk
  • 2 cups heavy cream
  • 3/4 cup sugar
  • 1 vanilla bean, seeds scraped and pod reserved
  • Zest of 1/2 an orange (in sliced, use peeler) 
  • 1 Serrano chili or cayenne chili, sliced, some seeds removed
  • Cayenne pepper powder (optional) 
  • 5 1/2 ounces 70% dark chocolate, chopped

Crumble

  • 1/2 stick butter
  • 1/3 cup flour
  • 1/4 cup powdered sugar
  • Pinch of sea salt
  • 2 tbsp cocoa powder

Dissolve the gelatin in the cold milk in a medium bowl, leave for about 10 minutes. 

In a large bowl, add in the chopped chocolate, and set aside. 

Meanwhile, heat cream, sugar, vanilla bean seeds and pod, orange zest slices, and sliced chilies. Bring to a simmer- make sure everything is dissolved. Strain the hot cream mixture over the chopped chocolate, and stir until melted and combined. 

Scrape in the gelatin and whisk until very thoroughly combined. Pour into your favorite glasses, or custard cups. Set in the fridge overnight, wrapped in plastic.  

Crumble: Mix the butter and sugar together- cream. Add in the rest of the ingredients and combine. Roll out to about ¼ inch thick, then transfer to a baking sheet. Bake for 20-25 minutes, or until crispy. Cool and crumble.