Recipes from the Best of the Best: Wolfgang Puck's Pizza with Prosciutto and Arugula

Wolfgang Puck's recipe for 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.

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Recipe: Stephanie Izard's Malasadas

Stephanie Izard's recipe for Portuguese malasadas, adapted by the James Beard Foundation

 

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.

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Recipe: Dill Spaetzle from the Bristol in Chicago

Recipe for dill spaetzle from Chris Pandel of the Bristol, adpated by the James Beard Foundation

 

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.

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Recipe: PDT's Paddington Cocktail

The Paddington cocktail from New York City's PDT

 

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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