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Recipes from the Best of the Best: Judy Rodgers's Peach and Raspberry Gratin with Noyaux Cream

by JBF Editors on February 22, 2012

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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News Feed: December 22, 2011

by jbfauthor on December 22, 2011

Venetian risottoNew Year's Eve eats from around the globe. [VV] The most obnoxious chefs of the year. [Chow] Dana Cowin's best restaurant meals of 2011. (Plus Kate Krader's picks for breakfast.) [F&W] Showstopping holiday desserts. [BA] Sherry Yard's

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Recipe: Double Chocolate Pudding with Sea Salt and Olive Oil

by JBF Editors on December 14, 2011

Double Chocolate Pudding with Sea Salt and Olive Oil

To make this sinfully rich chocolate pudding as good as it can be, use a high-quality brand of cocoa powder, like Valhrona, a 66-percent semisweet chocolate, and an intensely flavored extra virgin olive oil. Get the recipe here.

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Recipe: Brown Butter Cake with Caramelized Apples and Sour Beer Caramel

by JBF Editors on November 21, 2011

Brown Butter Cake with Caramelized Apples and Sour Beer Caramel

Yes, this week is all about pie, but this autumnal dessert from Sarah Jordan, who makes desserts at Chicago's popular GT Fish & Oyster, demands a little attention, too. Jordan coats apples in a caramel that's flavored with sour beer, a style known for its tart, fruity character. Get the recipe here.

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October's Best Recipes

by JBF Editors on November 01, 2011

Butternut Squash Soup with Curried Pears and Toasted Pecans
 

Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley Meyer lemon gives some extra vibrancy to this beloved dish of pasta tangled with crab and bacon. Butternut Squash Soup with Curried Pears and Toasted Pecans You can never have too many variations on this indispensable fall soup in your recipe box. Substitute apples for the pears if you have a lot on hand.

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News Feed: October 24, 2011

by jbfauthor on October 24, 2011

In Chicago, Food Day events focus on food safety. [Chicago Tribune] Waffle iron eggs: perfect yolk, cool look, and great for a sandwich.  [Gizmodo] The benefits

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Recipe: Sticky Ginger Cake with Caramelized Pears

by JBF Editors on October 20, 2011

Sticky Ginger Cake with Caramelized Pears

When deciding on what to serve for dessert when entertaining a large group, it's often easiest to fall back on a shareable, one-pan pie or cake and call it a day. But if your kitchen's arsenal includes a muffin tin, you can easily prepare several individual desserts with the same amount of effort. Take these perfect-for-fall ginger cakes from chefs Tom Berry and Liz O’Connell. They're made with a standard cake batter that's sweetened with a simple date purée. After baking in a muffin tin, the charming cakes are slicked with a buttery rum glaze and topped with caramelized pears. Get the recipe here.

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Eat this Word: Tres Leches

by jbfauthor on September 26, 2011

tres leches cake WHAT? Easy as uno, dos, tres. Pastel de tres leches, "tres leches" for short, is a dessert that just doesn’t know when to quit. This gooey confection contains a butter cake that is perforated and soaked with a combination of heavy cream and evaporated and condensed milks, and then topped with meringue frosting or whipped cream. Sometimes it is also topped with cajeta, a sweet caramel made from goat’s milk, or doused with coconut milk—making it cuatro or cinco leches, accordingly. The history of tres leches is ambiguous: although it has been embraced by Miami’s Cuban community, scholars place its origins in either Nicaragua, Mexico, or Guatemala. In Texas Monthly, Patricia Sharpe wrote that this "insanely rich" cake possibly originated with a "promotional recipe once distributed in Latin America, perhaps on cans of evaporated milk or with a brand of electric mixer." Tres leches is certainly doing its part to promote dairy

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News Feed: September 14, 2011

by jbfauthor on September 14, 2011

caviarIt's time for American cooks to start using kitchen scales. [NYT] Dorie Greenspan releases a groundbreaking cooking app for iPads. [NYT] Salt-and-pepper desserts. [Bon Appétit] Putting the latest generation of can openers to the test. [Chicago Tribune] Use up your squash and root-vegetable gluts by

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Recipe: Kulfi Ice Pops

by jbfauthor on July 08, 2011

  kulfi We've been keeping our cool with these saffron, cardamom, and pistachio–laced kulfi popsicles from Rati Lohtia of New York's Miette Culinary Studio. This Indian treat is often likened to ice cream, but its preparation differs in important ways: it's bound with cornstarch instead of eggs, and it heads straight into the freezer after it cooks, skipping any whisking or churning. The result is a dense dose of refreshment that melts slowly, even under the searing sun. Get the recipe here.

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