Recipe: Pegu Club's Gin-Gin Mule Cocktail

Pegu Club's Audrey Saunders and her Gin-Gin Mule cocktail

 

This fresh and vibrant cocktail is one of Pegu Club’s signature drinks. “The trick is the homemade ginger beer, which is non-negotiable," says Audrey Saunders, who opened the bar in 2005. “Commercially produced ginger beer is laden with sugar, which suppresses the bright, bold flavor profile of this drink.” Thankfully, the accompanying ginger beer recipe yields a whole gallon, so your Gin-Gin Mules will only be a few shakes away for weeks to come. Get the recipe here.

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Recipes from the Best of the Best: Jeremiah Tower's Seafood Shooters

Jeremiah Tower's shrimp and oyster shooters

 

A tray of raw or lightly cooked seafood is always an invigorating opening act to a feast. In this starter from JBF Award winner Jeremiah Tower, fresh oysters and shrimp are spiked with Tabasco, horseradish, fresh shallots, and vodka, creating perfectly balanced bites of brine and bite that will perk you up for the rest of the meal. 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... Read more >

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Recipe: Braised Pork Cheeks with Three-Onion Ragoût

Chef Sondra Bernstein's recipe for braised pork cheeks with three-onion ragoût, adapted by the James Beard Foundation

 

This allium-abundant recipe from Sondra Bernstein, who cooks "country food with a French passion" at the girl + the fig in Sonoma, features a decadent ragoût made with a trio of onions. Bernstein roasts sweet and cipollini onions to deepen and focus their flavor, creating a rich accessory for the centerpiece of luscious braised pork cheeks. Red pearl onions are quickly blanched to preserve their zesty freshness, which brings a welcome bit of bite to the dish. Get the recipe here.

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Recipe: Herbed Biscuit Sandwiches with Pimento Cheese and Prosciutto

Recipe Herbed Biscuit Sandwiches with Pimento Cheese and Prosciutto

 

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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Recipe: Tangerine Creamsicle Float

Megan Romano's recipe for tangerine creamsicle float, adpated by the James Beard Foundation

 

While everyone fixates on the arrival of spring and markets that teem with green, it's easy to forget that the sun is setting on citrus season. Tangerines, one of the last fruits available, star in this nostalgic float from Las Vegas-based pastry chef Megan Romano. The punchy sorbet recalls the flavors of a creamsicle, while the frothy cream base pays homage to the classic New York-style egg cream. Get the recipe here.

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

Wolfgang Puck's recipe for pizza with prosciutto and arugula

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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Recipe: Stephanie Izard's Malasadas

Stephanie Izard's recipe for Portuguese malasadas, adapted by the James Beard Foundation

 

When we predicted that doughnuts from around the globe would be rolling across our plates in 2012, we guessed that the malasada, a small, yeast doughnut from Portugal, would be among them. Sure enough, we've learned that JBF Award nominee and Top Chef champ Stephanie Izard has been offering these sugar-cloaked fritters on the menu at her popular restaurant, Girl & the Goat. While the restaurant's malasadas were flavored with butternut squash, we have her recipe for the unadulterated doughnuts, which are delicious with ice cream, alongside a mug of coffee, or simply on their own.

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

Jeremiah Tower's recipe for mixed vegetable ragoût

 

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: Guinea Hen Confit and Dumplings with Poached Egg

Recipe for Guinea Hen and Dumplings with Poached Egg

 

The Southern staple of chicken and dumplings gets a decadent upgrade in this recipe from Best Chef: Southeast nominee Joseph Lenn. The Blackberry Farm chef pairs delicate, handmade dumplings with fat-poached guinea hen, a small, flavorful bird that's related to and tastes like pheasant. If you can't find it, you can substitute free-range chicken. Get the recipe here

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Recipe: The Violet Hour's Hush and Wonder Cocktail

The Hush and Wonder cocktail from the Violet Hour in Chicago

 

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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