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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Recipes from the Best of the Best: Lidia Bastianich's Grilled Tuna

Lidia Bastianich's recipe for grilled yellowfin tuna with beet salad and Humboldt Fog, adapted by the James Beard Foundation

 

When a dish is seemingly found on nearly every menu, we know it's because the flavor equation is a winner. But for the New American standard of tuna with beet salad, JBF Award winner Lidia Bastianich has added a touch that invites renewed appreciation. She coats the tuna in panko and Grana Padano cheese, which darkens to a umami-rich crust when the fish is seared on a piping hot grill. 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.... Read more >

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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.

 ... Read more >

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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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