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

by Anna Mowry on May 03, 2012

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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Recipes from the Best of the Best: Rick Bayless's Tortilla Soup

by JBF Editors on January 25, 2012



Rick Bayless, who won our Outstanding Chef Award in 1995, uses the earthy, smoldering heat of the pasilla chilies to build the foundation of flavor in his take on Mexican tortilla soup. First the dried pepper is blended with tomatoes and sautéed onions and garlic; the resulting purée goes in a hot pan, where it cooks down to a concentrated, sweet paste. After the addition of two quarts of chicken broth and a quick simmer, the soup is done, ready to be piled high with shredded cheese, chunky avocado, and tortilla shards for a filling meal. Get the recipe here.

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In spring of 2012, JBF will publish The James Beard Foundation

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News Feed: June 30

by jbfauthor on June 30, 2010

Hors d’Oeuvre at the Beard House.James Beard helps a kitchen control freak improvise. [NYT] Popular food songs. [Smithsonian] A guide to unfussy summer wines. [Salon] Students grow oysters in New York Harbor. [NYT] Rick Bayless knows how to party. [Chicago Tribune]

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Recipe: Grilled Rack of Lamb with Honey–Pasilla Glaze

by jbfauthor on May 05, 2010

Slender and dark, the mild pasilla chile is the dried descendent of the chilaca pepper. Mexican chefs treasure its earthy flavor and soft heat, sprinkling it in stews, moles, and sauces for meat dishes. For his delicious grilled rack of lamb, JBF Award winner Rick Bayless toasts and blends the chilies with honey and spices to produce a glossy and brightly flavored marinade.

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Apron Anxiety: Rick Bayless

by jbfauthor on May 03, 2010

Rick seems shy. He says he kind of misses "just working" rather than "the fame stuff" that came with winning Top Chef Masters. He also says that of all the Outstanding Chef nominees, José Andrés would be the most fun to sit and get drunk with. "Maybe too much fun."

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Shup Up, Foodies: Death by Rick Bayless

by jbfauthor on May 03, 2010

Rick Bayless is in the press room! Dying. -Meatball

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Q & A: Rick Bayless

by jbfauthor on June 10, 2009

Rick Bayless

Tonight we'll be tuning in to the premiere of Bravo's Top Chef Masters to root for all the contestants who are JBF Award winners or nominees. Among them is Rick Bayless, whose restaurant, Frontera Grill, won the medal for Outstanding Restaurant in 2007. He's competing for his charity, Frontera Farmer Foundation, which supports small Midwestern farms that practice sustainability. We caught up with the Chicago-based chef at last year's JBF Awards gala, when the event's theme was "Artisanal America."

James Beard Foundation: What would you eat for your last meal on earth? Rick Bayless: Something in a tortilla for sure. JBF: What’s your earliest food memory? RB: Peeling peaches with my grandmother. JBF: What’s your favorite regional ingredient? ... Read more >

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