September's Best Recipes

Mike Isabella's recipe for stone fruit crostata, adapted by the James Beard Foundation

 

Here are our recipe tester's favorite recipes from September:

 

Braised Rabbit with Tarragon, Grapes, and Porcini Polenta

Made with lean but flavorful rabbit, this set-it-and-forget-it braise is well-suited for early fall evenings.

 

Peach Crostata with Spiced Mascarpone

If the curtain has fallen on peach season in your area, you can still make Mike Isabella's rustic, free-form tart with plums.

 

Popcorn Ice Cream

Chef Andy O.C. Husbands makes fresh stovetop popcorn to flavor this snacktime-worthy ice cream.

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Recipe: Braised Rabbit with Tarragon, Grapes, and Porcini Polenta

Thomas Giudice's recipe for braised rabbit with grapes, tarragon, and porcini polenta, adapted by the James Beard Foundation

 

American diners have historically held a tepid attitude about eating rabbit, put off by the protein's high price or horrified by the thought of tucking into Thumper. But the Italians have been relishing rabbit for centuries, frying it crisp or stewing it slow with herbs. We think they have the right idea, especially right now: with its mild gaminess and slender build, rabbit is ideal for early fall cooking.

 

Thomas Giudice, chef of La Zingara in Bethel, Connecticut, has shared his recipe for a rabbit-anchored braise that feels utterly of the climatic moment. After cooking a whole rabbit in stock, wine, and mirepoix, Giudice briefly simmers the meat with punchy... Read more >

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Recipe Roundup: Winter Squash

Paolo Parmeggiani's pumpkin soufflé with Parma chips

 

Although these recipes all call for butternut squash or pumpkin, feel free to substitute any flavorful, orange-fleshed winter squash. We particularly like the Kabocha and Buttercup varieties for their sweetness.

 

Butternut Squash Soup with Curried Pears and Toasted Pecans

Everyone has a favorite butternut squash soup. This one will be yours.

 

Pumpkin Soufflé with Parma Ham Chips

This creamy, prosciutto-topped soufflé contains only eight ingredients (including salt and olive oil) and is super easy to make.

 ... Read more >

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Yom Kippur Break-Fast Menu

A Yom Kippur break-fast menu, curated by the James Beard Foundation

 

Every year on Yom Kippur, the holiest day of the Jewish calendar, Jews around the world fast from sundown to sundown to mark their atonement. After night falls, it is customary to break the fast with a light meal that often bears more of a resemblance to breakfast than dinner: bagels, lox, and all the fixings are frequently served along with egg dishes, noodle kugels, and coffee cakes. Here are some of the dishes that will be on our fast-breaking table tomorrow night:

 

Smoked Bluefish with Potato Pancakes, Greek Yogurt, and Dill [JBF]

Ease into eating with these smoked fish canapés.

 

Pear and Ricotta... Read more >

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Recipe: Popcorn Ice Cream

Recipe for popcorn ice cream, adapted by the James Beard Foundation

 

To make this sweet-and-salty frozen treat, Boston-based chef Andy O.C. Husbands prepares fresh popcorn on the stovetop, then combines it with custard and lets the mixture infuse overnight. The next day, after the ice cream base is almost fully churned, Husbands sprinkles in sea salt to complete this whimsical dessert–snack food hybrid. 

 

Get the recipe here. 

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Recipe: Bacon Rillettes

John Folse's recipe for bacon rillettes, courtesy of the James Beard Foundation

 

Preparing rillettes can require tedious dicing or shredding, but a food processor makes quick work of this bacon-based version from John Folse of Restaurant R’evolution in New Orleans. Folse's unconventional use of tomato paste adds some sweet richness and balancing acid; he also includes a welcome pour of rye whiskey.

 

Get the recipe here.

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Recipe: Truffle–Ricotta Panna Cotta with Lamb's Lettuce

Recipe for ricotta panna cotta, courtesy of the James Beard Foundation

 

We see a lot of chefs making panna cotta at the James Beard House. It's easy to see why: since the dish requires several hours of chilling in order for the gelatin to set, it's an obvious make-ahead dessert for a large crowd. At Sean Woods's recent Beard House event, he brought panna cotta over to the savory side, combining the requisite cream with a premium ricotta and some truffle oil. To offset the richness, Woods garnishes the starter with crisp lamb's lettuce and matchsticks of quick-pickled radishes.

 

Get the recipe here. 

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Recipe Roundup: Herb-Enhanced Desserts

 

Fresh herbs can lend desserts a subtle aromatic note that completely transforms the dish. Here are a few of our favorite herb-enhanced sweets.

 

Basil-Peach Sorbet

The perfect ending to a summer meal, this subtle sorbet is made with sweet, ripe peaches and a basil-infused simple syrup.

 

Chocolate-Rosemary Bombolini

Bombolini are essentially Italian doughnut holes. This version from chef Matt Kelley is filled with a rich, rosemary-scented chocolate ganache.

 

Chilled Watermelon Soup with Mint and Ginger

The classic combination of watermelon and mint is enlivened with a touch of ginger in this refreshing, sweet soup from Carla Pellegrino.... Read more >

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Recipe Roundup: Global Cuisine

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

 

In a dinner rut? Find mealtime inspiration——and cram for our international cuisine quiz——with this collection of recipes from around the world.

 

Goan-Style Shrimp Curry

This coconut-scented curry from chef Suvir Saran is inspired by one he had at a friend's home in Goa. Sambhaar is a blend of spices frequently used in South Indian cooking; if you can't find it, substitute whichever curry powder you have on hand.

 

Lamb Stuffed with Feta, Sun-Dried... Read more >

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Lunch: It's Not Just for Kids

grown-up lunch recipes, curated by the James Beard Foundation

 

It’s back-to-school time, but you don’t have to be a kid to appreciate a good brown-bag lunch. Here are some decidedly grown-up meals we’d trade for any day:

 

Stilton Ploughman's Lunch with Port-Poached Pear Relish [JBF]

Like a Lunchables package...except with Stilton and a spicy relish of Comice pears poached in Port. To brown-bag it, choose a country loaf or a hunk of ciabatta in place of the baguette and pack the relish in a separate container.

 

Miso-Marinated Pork Bento [Just Bento]

Who wouldn't love sitting down to a lovely bento box filled with miso-marinated pork, Japanese omelet, sautéed greens, and brown rice? Carrot and zucchini flower cut-outs are strictly optional, but we think they... Read more >

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