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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Recipes from the Best of the Best: Lidia's Bastianich's Swiss Chard and Potatoes

Swiss Chard and Potatoes

In this hearty side dish from Lidia Bastianich, who won our Outstanding Chef Award in 2002, sturdy baking potatoes and Swiss chard are boiled until tender, then sautéed with a quarter of a head of garlic and some good olive oil. It's delicious as an accessory to short ribs or other rich braises. Get the recipe here. -- In spring of 2012, JBF will publish The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have cookbook will feature a delicious, signature recipe from

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Eye Candy: 2010 JBF Awards

Alton Brown, JBF president Susan Ungaro, Lidia Bastianich, and Ted Allen pose for a photo on the red carpet before the 2010 JBF Awards ceremony. Click here to see more images from the big night.

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Awards Watch: Awards Theme and Hosts Announced

Beard medallion Italian maven Lidia Bastianich, fusion pioneer Wolfgang Puck, and kitchen science cognoscente Alton Brown will share the podium at this year's James Beard Foundation Awards, which will go down on Monday, May 3, at Lincoln Center. The theme of this year's ceremony is "The Legacy Continues," a nod to the lasting impact that James Beard and his successors have had on American cuisine. We're asking every chef who has won our Outstanding Chef award (Daniel Boulud, Thomas Keller, Grant Achatz, and others) to shine a spotlight on chefs whom they believe are extraordinary examples of excellence in our culinary world. The 2010 Awards Gala Reception will feature dishes from these established and emerging talents from around the country. (Some of our Outstanding Chef winners will be handing out this year's medals, so expect to see some of the big names in the house, too). We've also tapped Kelly Choi, host of Eat Out NY and Top Chef

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MemorEATS: Lidia Bastianich

"I was making dinner for 150 people in Napa in a kitchen that was set up like a theater. An assistant started the plating for the first course by inserting a glass pitcher into hot soup. The pitcher cracked and, of course, we couldn’t use any soup from that pot. Luckily, I did have a second, smaller pot going, and after an announcement of what was going on and a little “magic,” everyone got an espresso cup full of soup."

–JBF Award Winner Lidia Bastianich, owner of NYC's Felidia, host and author of Lidia’s Italy, and special guest aboard our exclusive Silversea cruise through the Mediterranean

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