Recipe Roundup: Comfort Food Favorites

Mindy Fox's roast chicken recipe, courtesy of the James Beard Foundation

 

This week, set aside your Redzepi-inspired creations and that 30-step recipe for Pierre Hermé macarons and make one of these simple, satisfying dishes instead.

 

Roast Chicken with Basil, Scallions, Lemon Butter, and Potatoes
It doesn't get much better than a butter-rubbed roast chicken with crisp potatoes. This easy recipe from Mindy Fox's lovely A Bird in the Oven, and Then Some is one you'll return to again and again.

 

Farmer's Mac and Cheese
The most popular recipe on our website, this decadent dish is a trumped-up take on the most comforting of comfort foods.

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Recipe: Buttermilk Fried Chicken Fingers

Jason Santo's recipe for buttermilk fried chicken fingers, adapted by the James Beard Foundation

 

When it comes to chicken fingers, we know it can be hard to banish associations with the bland and rubbery nuggets that you picked at in your elementary school's cafeteria. But these fried beauts from Boston-based chef Jason Santos offer redemption: they're infused with tangy, fiery flavor (after luxuriating in buttermilk and hot sauce) and sheathed in a crunchy corn-flour coating that shatters at first bite. Get the recipe here.

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Recipe: Cornmeal-Crusted Oysters with Lemon Rémoulade and Cornichons

Ken Trickilo's recipe for cornmeal-crusted oysters, courtesy of the James Beard Foundation

 

These tasty fried oysters are served with a sharp rémoulade and slices of crunchy cornichons. Chef Ken Trickilo uses oysters from Quilcene Bay, but you can use whatever is available locally. Get the recipe here.

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Recipe Roundup: Breakfast for Dinner

Ryan Poli's recipe for patatas bravas, courtesy of the James Beard Foundation

 

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

 

Smoked Bluefish with Potato Pancakes, Greek Yogurt, and Dill
Top crisp potato pancakes with smoked bluefish and a dollop of lemony Greek yogurt. Smoked trout makes a delicious substitute.

 

Piperade Basquaise
Like all scrambled eggs, this Basque version is best cooked just until soft curds form. Serve with crusty bread and thin slices of jamón serrano.... Read more >

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Recipes from the Best of the Best: Crème Brûlée with Raspberries

Jean-Louis Palladin's recipe for crème brûlée, courtesy of the James Beard Foundation

 

Jean-Louis Palladin's fastidious recipe for crème brûlée may not be the most fitting symbol of his iconoclastic career and enduring impact on French cuisine in the United States, but it is one of the best versions we've tried. 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... Read more >

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Recipe: Pegu Club's Gin-Gin Mule Cocktail

Pegu Club's Audrey Saunders and her Gin-Gin Mule cocktail

 

This fresh and vibrant cocktail is one of Pegu Club’s signature drinks. “The trick is the homemade ginger beer, which is non-negotiable," says Audrey Saunders, who opened the bar in 2005. “Commercially produced ginger beer is laden with sugar, which suppresses the bright, bold flavor profile of this drink.” Thankfully, the accompanying ginger beer recipe yields a whole gallon, so your Gin-Gin Mules will only be a few shakes away for weeks to come. Get the recipe here.

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Recipes from the Best of the Best: Jeremiah Tower's Seafood Shooters

Jeremiah Tower's shrimp and oyster shooters

 

A tray of raw or lightly cooked seafood is always an invigorating opening act to a feast. In this starter from JBF Award winner Jeremiah Tower, fresh oysters and shrimp are spiked with Tabasco, horseradish, fresh shallots, and vodka, creating perfectly balanced bites of brine and bite that will perk you up for the rest of the meal. 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... Read more >

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Recipe: Braised Pork Cheeks with Three-Onion Ragoût

Chef Sondra Bernstein's recipe for braised pork cheeks with three-onion ragoût, adapted by the James Beard Foundation

 

This allium-abundant recipe from Sondra Bernstein, who cooks "country food with a French passion" at the girl + the fig in Sonoma, features a decadent ragoût made with a trio of onions. Bernstein roasts sweet and cipollini onions to deepen and focus their flavor, creating a rich accessory for the centerpiece of luscious braised pork cheeks. Red pearl onions are quickly blanched to preserve their zesty freshness, which brings a welcome bit of bite to the dish. Get the recipe here.

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Recipe: Herbed Biscuit Sandwiches with Pimento Cheese and Prosciutto

Recipe Herbed Biscuit Sandwiches with Pimento Cheese and Prosciutto

 

Below the Mason-Dixon Line, pimento cheese is a regional treasure, slathered on everything from basic white bread to burgers. In this recipe from Louisville-based chef Dallas McGarity, a cream cheese-enriched version of the condiment cosies up to pan-crisped prosciutto between a sliced baking powder biscuit. Get the recipe here.

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Recipe: Tangerine Creamsicle Float

Megan Romano's recipe for tangerine creamsicle float, adpated by the James Beard Foundation

 

While everyone fixates on the arrival of spring and markets that teem with green, it's easy to forget that the sun is setting on citrus season. Tangerines, one of the last fruits available, star in this nostalgic float from Las Vegas-based pastry chef Megan Romano. The punchy sorbet recalls the flavors of a creamsicle, while the frothy cream base pays homage to the classic New York-style egg cream. Get the recipe here.

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