Recipe: Herbed Biscuit Sandwiches with Pimento Cheese and Prosciutto

by jbfauthor on April 09, 2012

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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Recipes from the Best of the Best: Wolfgang Puck's Pizza with Prosciutto and Arugula

by JBF Editors on April 04, 2012

Nothing captures Wolfgang Puck's legacy— a relaxed brand of fine dining with a commitment to the finest ingredients—like one of his signature pizzas. This one, topped with sharp arugula and satiny ribbons of prosciutto, has spawned countless imitations.

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

by JBF Editors on March 28, 2012

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.

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

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Recipe: The Violet Hour's Hush and Wonder Cocktail

by jbfauthor on March 26, 2012

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.

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