Every dish tells a tale of where we come from, who we love, and how we come together. This dish comes to us from Jesse Deocampo.

“I enjoy creating classic dishes with tried-and-true flavor affinities with a modern touch. This dish combines classic elegance with fresh flavors. The herb crust adds texture, the yogurt cools and brightens, and the chive oil gives a restaurant-style finish. It’s a favorite in culinary circles for teaching flavor layering and plating finesse.”

Read more about all three 2025 Cook the Cover recipes, chefs in the full story:

» Recipes from the Heart

Food for Cook the Cover generously sponsored by Jimbo’s. A special thank you to MIHO creative event studio for generously hosting the Cook the Cover test kitchen.

SELECTED BY JESSE AGHRAVI

While most kids were watching cartoons after school, Jesse Aghravi was glued to Great Chefs of the World. Raised on the East Coast, his culinary roots began at home with his father, a master of the grill, and continued through his teens and college years, where he worked in kitchens. Aghravi later earned his stripes at acclaimed New York restaurants like Spigolo, Ciano, and the Michelin-starred The Musket Room.

These experiences shaped his flavor-forward style and belief that “a chef’s job is to make memories in people’s milestone moments.” Since relocating to San Diego in 2018, Aghravi has embraced the bright, seasonal flavors of Mediterranean cuisine, which he’ll bring to life at LuckyBolt’s expansion later this year.

For Cook the Cover, he stayed true to that influence, selecting the Herb-Crusted Rack of Lamb because “the Mediterranean feel to the dish was calling my name.” The preparation was seamless, and the final result was everything he hoped for: savory, aromatic, and deeply satisfying.

Originally published in issue 79.