Recipe Roundup: Strawberries

strawberry recipes from the James Beard Foundation

 

This summer, treat yourself to strawberries from the farmers' market, where these sweet and fragrant gems are at their very best. While there's nothing like eating them straight from the carton, we'll also be using them to make these unique desserts.

 

Strawberries with Honeyed Mascarpone and Balsamic Vinegar
Keep it simple and layer marinated strawberries with creamy, honeyed mascarpone, then top with a drizzle of balsamic vinegar for a perfect parfait with bite.

 

Goat Cheese Panna Cotta with Grand Marnier–Soaked Strawberries
Elevate this classic Italian dessert with the tangy complexity of goat cheese and strawberries macerated in Grand Marnier. A web of sliced shiso leaves adds an extra... Read more >

Comments (0)

Recipe Roundup: Pizza

 

The perfect weeknight dinner? Pizza. And not the kind that comes in a cardboard box. If you make the dough ahead of time, homemade pizza comes together very quickly: just crank up your oven, roll out the dough, throw on some toppings, and you'll be sitting down to a takeout-free meal in 10 to 12 minutes.

 

Quick Pizza Dough
This easy recipe can be made entirely in an electric mixer and yields enough dough for two 14-inch pizzas or four 10-inch individual pies.

 

Pizza with Prosciutto and Arugula
Lightly dressed arugula and salty prosciutto top this pie from Wolfgang Puck. The chef puts a teaspoon of honey in his dough, but the dish would work just as well with the dough recipe featured above.

 

Pizza Margherita... Read more >

Comments (0)

Recipe: Grilled Asparagus with Crispy Egg, Country Ham, and Truffle Vinaigrette

Paula DaSilva's recipe for grilled asparagus with crispy egg, country ham, and truffle vinaigrette, courtesy of the James Beard Foundation

 

After the steakhouse-inspired 1500° opened in Miami Beach's swanky Eden Roc Renaissance Hotel in late 2010, it quickly became an out-of-left-field destination for the farm-to-table set, thanks to Paula DaSilva's instinctive way with ingredients. The Brazilian-born chef debuted at the Beard House last week, wowing us with dishes like ahi tuna with compressed watermelon, peach upside-down cake, and this simple grilled asparagus starter. Use your fork to spear the golden egg and release its molten yolk, which bridges the salty ribbons of ham and the earthy,... Read more >

Comments (0)

Recipe: Bresaola with Radishes, White Asparagus, and Baby Greens

 

We usually don't endorse buying an ingredient that's imported from overseas when so much good stuff is available locally, but we make an exception for white asparagus, the light-deprived, mild stalks that Europeans are wild about. They're delicious when simply boiled (peel their tough bottoms first) and tossed with a vinaigrette, or they can add an elegant, creamy foil to salads and other dishes. In this sophisticated starter from Nashville-based chef Charles Phillips, a horseradish-spiked white asparagus purée joins paper-thin sheets of bresaola (cured and air-dried beef) and a tangle of spring greens.

 

Get the recipe here

Comments (0)

Recipe: Spring Pea Bissara

 

Our favorite pea recipes are the ones that keep the vegetable's freshness in tact, so we're happy to have gotten our hands on Ana Sortun's vibrant bissara, a North African dip, just as pea season is taking off. Sortun pulses straight-from-the-pod peas with assorted herbs, onions, walnut oil, and smoky Aleppo pepper, resulting in a delicious spread that's at home on pita or on crackers. Get the recipe here

Comments (0)

Recipe: Chilled Watermelon Soup with Mint and Ginger

 

Even though splitting open a watermelon before it's officially summer feels like sacrilege, we're thankful that this chilled watermelon soup from Las Vegas–based chef Carla Pellegrino has come to rescue us from the recent spike in temperature. Made with blended frozen watermelon and served with a mound of crushed ice in its center, this dish will cool you to the core. Get the recipe here

Comments (0)

Recipe Roundup: Spring Peas

Pea recipes from the James Beard Foundation

Let this springtime staple shine in every course of a meal (even dessert!) with this menu of fresh and vibrant pea recipes.

 

Sweet Pea Toasts with Spicy Coppa
Begin the meal with these simple crostini, which are topped with a rustic pea purée and diced coppa, an Italian, dry-cured salume. 

 

Chilled English Pea Soup with Fava Bean–Almond Salsa
Peas partner with another green star of spring, the fava bean, in this soup from Peels restaurant in New York City.

 

Pan-Seared Scallops with Spring Pea and Grana Padano Purée
Chef Piero Premoli underpins marjoram-scented scallops with a blend of sweet peas, Italian Grana... Read more >

Comments (0)

Recipe Roundup: Cocktails

 

Toast to warm-weather entertaining with one of these refreshing and decidedly grown-up cocktails from some of our favorite mixologists.

 

Donaji
Inspired by the legendary sacrifice of a beautiful Oaxacan princess, this citrusy, Mezcal-based cocktail was created by Julian Cox of Rivera in L.A. The rim of chopped chapulines (grasshoppers) is strictly optional.

 

Paddington
A touch of the famous bear's beloved orange marmalade rounds out this absinthe and rum cocktail from David Slape of New York City's PDT, which took home our inaugural Outstanding Bar Program award in 2012.

 

Turf
Chill your cocktail glasses ahead of time to keep this gin lovers' drink from 2012 Outstanding Bar Program nominee... Read more >

Comments (0)

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.

--

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.

Comments (0)

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 >

Comments (0)

Pages