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.


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

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Recipes from the Best of the Best: Larry Forgione's Shortcake

Jim's shortbread

Like the apple pie or malt-shop sundae, the shortcake has a rightful place in the canon of classic American desserts. Fittingly, it's also found among some of James Beard's most legendary recipes. After inheriting it from his mother, Beard later passed his shortcake recipe on to his friend Larry Forgione, the chef at An American Place in New York City. Charmed by the dessert's sublimely tender crumb, Forgione gave it a place on his menu; when Beard dined at the restaurant, he sampled the shortcake and declared, "There is no better dessert." Forgione went on to win the James Beard Foundation's Outstanding Chef Award in 1993, and today the shortcake can be found in St. Louis, on the menu at his second location of An American Place. ... 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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Recipes from the Best of the Best: Rick Bayless's Tortilla Soup



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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Recipes from the Best of the Best: Nantucket Bay Scallops with Jalapeno and Citrus

Nantucket Bay Scallops with Jalapeno and Grapefruit

In spring of 2012, the James Beard Foundation 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 every winner of the Foundation’s Outstanding Chef Award, from Wolfgang Puck to Tom Colicchio. When we went to press, space required that we omit some surplus essays and recipes. During the weeks leading up to the book’s release, we’ll be sharing this bonus content with our readers. Think of it as an appetizer. This week we're sharing a simple but sublime scallop recipe from Mario Batali, who won the JBF Outstanding Chef Award in 2005. 


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