Recipes from the Best of the Best: Wolfgang Puck's Pizza with Prosciutto and Arugula
Nothing captures Wolfgang Puck's legacy— a relaxed brand of fine dining with a commitment to the finest ingredients—like one of his signature pizzas. This one, topped with sharp arugula and satiny ribbons of prosciutto, has spawned countless imitations.
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JBF has recently released The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have book features delicious, signature recipes from every winner of the Foundation’s Outstanding Chef Award. When we went to press, space required that we omit some surplus essays and recipes, so we're sharing some of this bonus content with our readers every week. Think of it as an appetizer.
Recipe: Stephanie Izard's Malasadas
When we predicted that doughnuts from around the globe would be rolling across our plates in 2012, we guessed that the malasada, a small, yeast doughnut from Portugal, would be among them. Sure enough, we've learned that JBF Award nominee and Top Chef champ Stephanie Izard has been offering these sugar-cloaked fritters on the menu at her popular restaurant, Girl & the Goat. While the restaurant's malasadas were flavored with butternut squash, we have her recipe for the unadulterated doughnuts, which are delicious with ice cream, alongside a mug of coffee, or simply on their own.
News Feed: April 3, 2012
ICAP and Time Out winners announced last night. [Grub Street NY]
Here's a recipe for bunny-shaped bread. [SE]
Can Cadbury Creme Eggs be scrambled? [SE]
For an alternative to brisket, try braising short ribs this Passover. [NYT]... Read more >
Recipe: Dill Spaetzle from the Bristol in Chicago
This tender spaetzle plays a supporting role in one of the most popular dishes at the Bristol, chef Chris Pandel's Mediterranean-leaning eatery in Chicago. To form the noodles, Pandel places a colander over a pot of boiling water and pushes the mustard-spiced batter through its holes. When the spaetzle is done, he serves it with roast chicken. Get the recipe here.
News Feed: April 2, 2012
Images from the New Jersey Wine & Food festival, which benefited JBF. [SE]
Manhattan's pizza-slice price wars. [NYT]
Six delicious Sin City cocktails. [Saveur]
How to whip up meringue that stands above all the rest. [Chicago Tribune]... Read more >
Recipe: PDT's Paddington Cocktail
Inspired by Paddington Bear, this cocktail from New York City's PDT, one of the bars nominated for our new Outstanding Bar Program award, is flavored with a spoonful of orange marmalade (Paddington's favorite); its bitterness is kept in check by the honeyed notes of Lillet Blanc and the tropical, spicy character of white rum . Get the recipe here
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