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Recipes from the Best of the Best: Jeremiah Tower's Mixed Vegetable Ragoût

by JBF Editors on March 28, 2012

Jeremiah Tower's recipe for mixed vegetable ragoût

 

Now that the food world is abuzz with reports of ramp sightings at farmers' markets, we know it won't be long before the rest of the season's bounty arrives, and when it does, we'll be making JBF Award winner Jeremiah Tower's vegetable medley, which sings with pure garden flavors. When preparing the dish, chef Tower uses a technique that he learned from Richard Olney: he methodically boils the ingredients separately, then progressively adds them to a simmering stock that's flavored with pearl onions and herbs, ensuring that every vegetable is cooked only for as long as it needs to be. Get the recipe here.

 

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Recipe: Guinea Hen Confit and Dumplings with Poached Egg

by jbfauthor on March 26, 2012

Recipe for Guinea Hen and Dumplings with Poached Egg

 

The Southern staple of chicken and dumplings gets a decadent upgrade in this recipe from Best Chef: Southeast nominee Joseph Lenn. The Blackberry Farm chef pairs delicate, handmade dumplings with fat-poached guinea hen, a small, flavorful bird that's related to and tastes like pheasant. If you can't find it, you can substitute free-range chicken. Get the recipe here. 

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Recipe: The Violet Hour's Hush and Wonder Cocktail

by jbfauthor on March 26, 2012

The Hush and Wonder cocktail from the Violet Hour in Chicago

 

This riff on the classic daiquiri from the Violet Hour, one of the nominated bars for our new Outstanding Bar Program award, uses a rinse, a trick for imparting a drink with just a hint of a particular ingredient. A small amount of Crème de Violette is swirled in the glass to coat its inner surface, enlivening the cocktail with a fresh and floral character. Get the recipe here.

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February's Best Recipes

by JBF Editors on March 02, 2012



Here are our recipe tester's favorite recipes from the last month:

Patatas Bravas with Fried Eggs and Chorizo
Ryan Poli of Chicago's Tavernita adds pan-fried chorizo and eggs to this tapas-bar standard.

Shrimp Rillettes
This sweet and spicy spread from Atlanta-based chef Linton Hopkins is equally at home at a dinner party or among your beer-slugging sports buddies.

Riesling-Poached Pineapple with Rosemary Whipped Cream and Pink Peppercorns

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A Simple Korean Supper

by JBF Editors on February 29, 2012

Korean-Style Clams
 

Korean food has been a player on the national food scene ever since David Chang started serving kimchi rice cakes to hungry hordes at Momofuku Ssäm Bar, but with today's New York Times review of upscale Korean restaurant Jungsik, it has officially arrived. Mark the occasion with this meal, which comes together relatively quickly with a little bit of planning. Pair it with a bottle of good Korean beer and serve fresh fruit for dessert. Korean-Style Clams Chef Joe Isidori usually serves this

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Recipe: Patatas Bravas with Fried Eggs and Chorizo

by JBF Editors on February 28, 2012

Patatas Bravas with Fried Eggs and Chorizo

One of the most celebrated standards of classic Spanish cuisine, patatas bravas consist of perfectly fried potatoes paired with a fiery tomato-based sauce. The dish is typically enjoyed during nighttime tapas-bar crawls, but this souped-up version from Ryan Poli of Chicago's Tavernita also feels right at home on the breakfast table. Crispy pan-fried chorizo and bits of fried egg join the potatoes, then the whole heap is tossed in a brava sauce that pulses with the heat of cumin and paprika. Get the

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Recipes from the Best of the Best: Judy Rodgers's Peach and Raspberry Gratin with Noyaux Cream

by JBF Editors on February 22, 2012

Peach and Raspberry Gratin with Noyaux Cream

Here's a recipe from our 2004 Outstanding Chef Award winner, Judy Rodgers, to keep on hand for summer: a sweet and tart gratin of peaches and raspberries, topped with bread crumbs soaked in brown butter. In a typical show of ingenuity, Rodgers breaks open peach pits to retrieve the inner kernels (noyaux in French), which she uses to infuse cream with silky, almond-like flavor. Is it July yet? Get the recipe here.


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In spring of 2012, JBF will publish The James Beard Foundation’s Best of the Best: A 25th Anniversary... Read more >

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Recipes from the Best of the Best: Larry Forgione's Shortcake

by JBF Editors on February 15, 2012

Jim's shortbread

Like the apple pie or malt-shop sundae, the shortcake has a rightful place in the canon of classic American desserts. Fittingly, it's also found among some of James Beard's most legendary recipes. After inheriting it from his mother, Beard later passed his shortcake recipe on to his friend Larry Forgione, the chef at An American Place in New York City. Charmed by the dessert's sublimely tender crumb, Forgione gave it a place on his menu; when Beard dined at the restaurant, he sampled the shortcake and declared, "There is no better dessert." Forgione went on to win the James Beard Foundation's Outstanding Chef Award in 1993, and today the shortcake can be found in St. Louis, on the menu at his second location of An American Place. ... Read more >

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Recipe Roundup: Citrus

by Anya Hoffman on February 14, 2012

citrus

Brighten your winter table with one of these vibrant, citrus-inflected dishes.

Orange-Marcona Almond Salad with Pineapple Granita Think outside the navel: chef Jehangir Mehta suggests experimenting with different types of oranges when making this vivid, refreshing salad.

Macadamia-Crusted Scallops with Citrus Beurre Blanc Butter sauce made with a squeeze of orange and lime juice enlivens these crunchy, golden brown scallops.

... Read more >

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Recipe: Salumi-Braised Beans

by JBF Editors on February 13, 2012

Salumi-Braised Beans

In this rich and flavorful dish from chef Scott Romano, navy beans slowly braise on the stove top, in the company of four types of diced cured meat: guanciale, cacciatore, prosciutto, and chorizo. Enjoy it with some crusty bread for mopping up the buttery, creamy juices. Get the recipe here.

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