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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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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Recipe: Butterscotch Pudding

 

Enriched with butterscotch chips and a scotch-spiked caramel, the flavor in this luxurious pudding, which comes from the menu at Cambridge's Catalyst, runs deep. Get the recipe here.

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Recipe: Gigantes Soup with Feta Cheese, Olives, and Olive Oil

Recipe for gigantes soup with feta cheese

 

In this unfussy soup from Greek cuisine maven Maria Loi, gigantes—a sizable, ivory bean that's widely used in Greek cooking—commingle with everyday vegetables to make a creamy and satisfying soup. Get the recipe here

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Recipe Roundup: JBF Award Gala Inspiration

 

To commemorate JBF's 25th anniversary, we asked each of the gala reception chefs to create a dish inspired by one of Beard's recipes. Here are a few of Jim's original dishes that were so artfully tweaked on Monday night:

 

Blini with Caviar
Gary Danko's crisp blini topped with smoked salmon and Pacific Plaza caviar was a riff on this classic Beard recipe.

 

Chicken with Tarragon
"I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around," Beard once famously declared. Though the Awards were a cannibalism-free zone, Beard's version of Poulet à l'Estragon was the inspiration for Tre Wilcox's gala reception dish: seared shrimp served with tarragon–Parmesan grits.

 

Jim... Read more >

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Recipes from the Best of Best: Rick Bayless's Margaritas

Rick Bayless's recipe for margaritas

 

For Cinco de Mayo's indispensable boozy accessory, we're turning to margarita authority Rick Bayless, who won our Outstanding Chef award in 1995. When he's shaking up a round of his classic margaritas, Bayless favors the crystalline silver variety of tequila, which has a distinct but clean flavor that shines in mixed drinks. 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... Read more >

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Recipe: Sage Custard with Coffee Caramel and Plum Sauce

Andrea Lekberg's recipe for sage custard with coffee caramel and plum sauce, adapted by the James Beard Foundation

 

Often relegated to a supporting role in a roast or soup, earthy sage is front and center in this creamy custard from New Jersey-based pastry chef Andrea Lekberg. A strong coffee-spiked caramel keeps the dessert's richness in check, while a simple sauce made from plum jam adds a crowning touch of sweetness. Get the recipe here.

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Recipe: Bar Agricole's Turf Cocktail

 

Bartender Thad Vogler may have named San Francisco's Bar Agricole after his favorite spirit (rhum agricole), but he handles every major ingredient in the world of booze with equal finesse. Exhibit A: Vogler's interpretation of the Turf—a classic gin-based cocktail that's laced with absinthe, Maraschino, and orange bitters—shows great balance and has earned a place in our rotation of springtime sippers. Get the recipe here.

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Recipe Roundup: Spring Soirée

Chris DiMinno's recipe for wild mushroom stew with egg yolk, adapted by the James Beard Foundation

 

There's nothing like the arrival of the first spring vegetables to inspire us to get back into the kitchen. Take your cue from the market and plan a menu featuring the best of the season's offerings.

 

Crispy Baby Artichokes with Lemon Aïoli
Deep-fried to a light golden crisp and served with a tangy mayonnaise, these artichokes are addictive.

 

Wild Mushroom Stew with Egg Yolk
Chris DiMinno's hearty stew is made with the first mushrooms that peek out of the earth in spring.

 

Tom Colicchio's Spring Pasta
This rustic ravioli is filled with chervil-... Read more >

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