Recipes from the Best of the Best: Eric Ripert's French-Style Scrambled Eggs

Eric Ripert's scrambled eggs

 

It may take a while to land that reservation at Le Bernardin. In the meantime, you can make a pan of Eric Ripert's light, fluffy, and dead-simple scrambled eggs. Get the recipe here.

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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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In Season: Asparagus

asapragus tips and recipes from the James Beard Foundation

 

Yes, yes, everyone knows that asparagus is in season in the spring. But after a long winter with nary a green veggie in sight, we can't help but get excited about seeing those long, brightly hued stalks at the market.

 

Plus, asparagus is about as easy to cook as it gets. We could eat simple, olive oil-drizzled roasted asparagus pretty much every day until July, but sometimes we mix it up with a piquant vinaigrette and some chopped olives. We also like to blanch asparagus, throw it into the blender with lemon zest and a big handful of Parmesan, and toss the surprisingly creamy purée with penne. If you're itching to get fancy, try a shaved asparagus pizza or a side dish of asparagus with walnuts and plenty of brown butter. Or, if the thought of an asparagus-free summer is more than you can bear, try pickling it with that other harbinger of spring: ramps.

 

How to Choose and Store:

Regardless of whether you prefer thick... Read more >

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Spirited Artisans

 

After states lifted Prohibition-era distilling bans a few years ago, craft spirit producers started to crop up in cities all over America. Jamie Feldmar reports on the comeback of the urban distillery.

 

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Move over inner-city farmers, rooftop beekeepers, and backyard chickens. It’s time to meet the latest urban industry: moonshine.

 

Well, not exactly; it’s legal. In recent years, a growing number of craft spirit producers have been building aboveboard distilleries in city centers, eschewing wide-open spaces in exchange for the opportunity to connect directly with their customers. Inspired by the do-it-yourself philosophy of the local-food movement, they’re injecting that same spirit into, well, spirits.

 

During Prohibition (1920–1933), moonshiners illicitly distilled corn mash into low-grade liquor with a smell and taste so strong it’s a wonder anyone wanted to smuggle it at all. After the repeal it became... Read more >

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Announcing the Latest List from the JBF Book Awards Committee: Fourteen Great Reads for Food Lovers

An essential list of food writing curated by the James Beard Foundation Book Awards Committee

 

The thought of firing up the oven during a heat wave probably doesn't appeal to most of us, but we can all agree that mellowing out with some absorbing food writing on a summer's day is highly worthwhile. And thanks to our latest list of JBF-approved books, you'll know just which tomes to throw into your tote for that escape to the beach.

 

Announced today, our Fourteen Great Reads for Food Lovers list is curated by members of the James Beard Foundation Book Awards Committee (the same folks who brought you Twenty Essential Books to Build Your Culinary Library and... Read more >

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Recipe: Braised Short Ribs with Onions, Chilies, and Spicy Pea Purée

 

Even though the calendar is now squarely in spring, the occasional, stray cool night requires a dish with some of winter's heft. Enter Cedric Vongerichten's of-the-moment recipe for short ribs: the hardy beef is underpinned by a vibrant pea purée that's laced with two types of chilies. Get the recipe here.

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On the Menu: Week of May 20

 

Here's what's on the Beard House calendar for next week:

 

Monday, May 21, 7:00 P.M.
B.L.T. and Beyond
From modern steakhouse fare to regional Italian cuisine and food truck burgers, BLT restaurants reflect some of the most exciting trends in the American food world today. Join us as the chefs from the BLT empire showcase their talents at this incredible dinner.

 

Tuesday, May 22, 7:00 P.M.
Continental Social Food
As chef and owner of a trio of Denver restaurants, Troy Guard draws inspiration from his Hawaiian roots, interest in pan-Asian cuisine, and commitment to local Colorado ingredients. Come see why his cooking has attracted sky-high popularity in the Mile-High City.

 

Wednesday, May 23, 12:00 noon
... Read more >

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Order Your Copy of "The James Beard Foundation's Best of the Best"

The James Beard Foundation's Best of the Best, featuring recipes from every chef who won the James Beard Award for Outstanding Chef

 

Our Awards season has ended, but we have a way for you to experience the thrills all year round. Our first book, The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs, honors Beard’s impact on the way we eat and spotlights the accomplishments of 21 incredible chefs who have earned our coveted Outstanding Chef Award, from Wolfgang Puck to Tom Colicchio.

 

Featuring intimate profiles written by author Kit Wohl, a foreword by Martha Stewart, gorgeous photography, and plenty of mouthwatering recipes (think smoky peanut mole with grilled quail from Rick Bayless; Thomas Keller’s elegant caviar with brioche and avocado mousse; and a “salmon bacon,” lettuce, and tomato sandwich from Judy Rodgers), this special cookbook will be savored by food lovers for... Read more >

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