Credit: Food & Wine / Photo by Brie Goldman / Food Styling by Shannon Goforth / Prop Styling by Breanna Ghazali
The influential chef Tom Valenti died in April 2026 after “a short, sudden illness,” as reported by The New York Times. A celebrated restaurateur and cookbook author, the 1990 F&W Best New Chef is credited with popularizing tougher cuts of meat like lamb shank and short ribs — now mainstays at fine dining establishments across the country. Valenti is also remembered for his work on behalf of the families of restaurant and food delivery workers who died at the World Trade Center on September 11, 2001. His fundraising efforts brought in millions of dollars and eventually resulted in the foundation Windows of Hope.
Early in his career, he spent time in some of the most celebrated kitchens of the late 20th century, such as Restaurant Guy Savoy and eventually Gotham Bar and Grill, where he was sous chef. Valenti’s own restaurants, such as Alison on Dominick and eventually Ouest, served food that appeared more humble (lamb shanks, short ribs) and was no less delicious. Even after all of his accolades, “the nose to the grindstone doesn’t change,” he told Food & Wine in 2025 — furthering his craft “doesn’t stop.” You’ll find some of Tom Valenti’s most iconic dishes here, from his famous short ribs to signature takes on stromboli, butternut squash soup, pasta with clams, and more.
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01 of 08
Ham, Soppressata, and Two-Cheese Stromboli
Credit: Food & Wine / Photo by Jacob Fox / Food Styling by Holly Dreesman / Prop Styling by Addy Evans
Valenti spent much of his childhood at his Italian-born grandparents’ house and remembered a fridge full of cheese, cured meats, and preserved peperoncini, olives, and roasted peppers. “My memory swept up all of those ingredients and rolled them up in pizza dough,” Valenti said.
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02 of 08
Red Wine–Braised Short Ribs
Credit: Food & Wine / Photo by Brie Goldman / Food Styling by Shannon Goforth / Prop Styling by Breanna Ghazali
This is Valenti’s famous recipe for short ribs, which he first introduced at his Soho restaurant, Alison on Dominick, in 1990. In his obituary for Valenti in The New York Times, former F&W contributor Pete Wells notes that the tough cut of meat “could be had for 45 cents a pound when Mr. Valenti first served them. Some 15 years later, once they had become omnipresent on menus, they cost up to $5.”
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03 of 08
Roast Capon
Credit: Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Valenti served capon (neutered rooster — larger than a chicken, smaller than a turkey) simply seasoned with salt and pepper, stuffed with thyme and rosemary, and roasted until the skin turned crisp and golden. The method yields exceptionally tender and juicy meat, while stock and garlic added to the roasting pan form the base of a silky garlic gravy.
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04 of 08
Chickpea Fries with Sage and Parmesan
Credit: John Kernick
Valenti liked to serve these crunchy fried squares alongside his butternut squash soup or as a bar snack with cocktails. Chickpea flour is first cooked into a thick polenta-like porridge and chilled before being sliced into batons, fried, and tossed in a sage-Parmesan mix.
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05 of 08
Butternut Squash Soup with Crisp Pancetta
Credit: John Kernick
Roast butternut squash draped with paper-thin pancetta on top, letting the pork baste the squash as it crisps. Then puree the vegetables with sautéed onion, thyme, bay leaf, and chicken stock, and finish with the salty pancetta shards and a drizzle of olive oil.
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06 of 08
Potato Frittata with Prosciutto and Gruyère
Credit: James Baigrie
Fast, flexible, and easy to reheat, this recipe is one Valenti recommended to have on hand when hosting houseguests. “A frittata is just as good, or maybe better, at midnight,” he said.
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07 of 08
Spinach and Egg-Drop Pasta Soup
Credit: James Baigrie
“In our house, stracciatella was a catch-all,” Valenti said about his family’s take on the Italian egg-drop soup. “We started with good homemade stock and added whatever was around: beans, leftover sausage, shredded chicken.” Though simple, this soup shines with excellent ingredients and would not be out of place on a holiday table finished with a few shavings of truffle.
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08 of 08
Tom’s Spicy Macaroni with Clams and Sausage
Valenti made this dish for a tailgate with author and angler Peter Kaminsky (one of Valenti’s old fishing buddies) and chefs Charlie Palmer, Michael Lomonaco, and Alan Harding. Valenti arrived with the macaroni, Italian sausage, and clams already cooked. “I like to prepare the ingredients the night before and throw them together at the stadium,” he said. “It leaves plenty of time to drink a cold beer and toss a football around.”
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Dining and Cooking