Recipe: Stephanie Izard's Malasadas

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

 

When we predicted that doughnuts from around the globe would be rolling across our plates in 2012, we guessed that the malasada, a small, yeast doughnut from Portugal, would be among them. Sure enough, we've learned that JBF Award nominee and Top Chef champ Stephanie Izard has been offering these sugar-cloaked fritters on the menu at her popular restaurant, Girl & the Goat. While the restaurant's malasadas were flavored with butternut squash, we have her recipe for the unadulterated doughnuts, which are delicious with ice cream, alongside a mug of coffee, or simply on their own.

Comments (0)

Recipe: Dill Spaetzle from the Bristol in Chicago

Recipe for dill spaetzle from Chris Pandel of the Bristol, adpated by the James Beard Foundation

 

This tender spaetzle plays a supporting role in one of the most popular dishes at the Bristol, chef Chris Pandel's Mediterranean-leaning eatery in Chicago. To form the noodles, Pandel places a colander over a pot of boiling water and pushes the mustard-spiced batter through its holes. When the spaetzle is done, he serves it with roast chicken. Get the recipe here.

Comments (0)

Recipe: PDT's Paddington Cocktail

The Paddington cocktail from New York City's PDT

 

Inspired by Paddington Bear, this cocktail from New York City's PDT, one of the bars nominated for our new Outstanding Bar Program award, is flavored with a spoonful of orange marmalade (Paddington's favorite); its bitterness is kept in check by the honeyed notes of Lillet Blanc and the tropical, spicy character of white rum . Get the recipe here

Comments (0)

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

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.

 

--

 

JBF has recently released The James... Read more >

Comments (0)

Recipe: Guinea Hen Confit and Dumplings with Poached Egg

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

Comments (0)

Recipe: The Violet Hour's Hush and Wonder Cocktail

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.

Comments (0)

February's Best Recipes



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

Comments (0)

A Simple Korean Supper

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

Comments (0)

Recipe: Patatas Bravas with Fried Eggs and Chorizo

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

Comments (0)

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

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.


--


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

Comments (0)

Pages