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February's Best Recipes

by JBF Editors on March 02, 2012



Here are our recipe tester's favorite recipes from the last month:

Patatas Bravas with Fried Eggs and Chorizo
Ryan Poli of Chicago's Tavernita adds pan-fried chorizo and eggs to this tapas-bar standard.

Shrimp Rillettes
This sweet and spicy spread from Atlanta-based chef Linton Hopkins is equally at home at a dinner party or among your beer-slugging sports buddies.

Riesling-Poached Pineapple with Rosemary Whipped Cream and Pink Peppercorns

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Recipe: Zesty Fried Brussels Sprouts

by JBF Editors on March 01, 2012


Many former Brussels sprouts resisters will attest that their first taste of the bite-sized buds in roasted form is what made them see the light. We think this simple recipe for fried Brussels sprouts from Louisville-based chef John Varanese will keep the converts fully ensconced in the pro-Brussels sprouts camp. Varanese quickly fries the vegetables in oil until crispy, then tosses them in a Dijon vinaigrette that's flecked with red onion and capers. Get the recipe here.

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Recipe: Patatas Bravas with Fried Eggs and Chorizo

by JBF Editors on February 28, 2012

Patatas Bravas with Fried Eggs and Chorizo

One of the most celebrated standards of classic Spanish cuisine, patatas bravas consist of perfectly fried potatoes paired with a fiery tomato-based sauce. The dish is typically enjoyed during nighttime tapas-bar crawls, but this souped-up version from Ryan Poli of Chicago's Tavernita also feels right at home on the breakfast table. Crispy pan-fried chorizo and bits of fried egg join the potatoes, then the whole heap is tossed in a brava sauce that pulses with the heat of cumin and paprika. Get the

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

by JBF Editors on February 15, 2012

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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Recipe: Salumi-Braised Beans

by JBF Editors on February 13, 2012

Salumi-Braised Beans

In this rich and flavorful dish from chef Scott Romano, navy beans slowly braise on the stove top, in the company of four types of diced cured meat: guanciale, cacciatore, prosciutto, and chorizo. Enjoy it with some crusty bread for mopping up the buttery, creamy juices. Get the recipe here.

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Valentine's Day Recipe: Toffee Bread Pudding with Clotted Cream and Caramel

by JBF Editors on February 10, 2012

toffee bread pudding

This Valentine's Day, rather than bumping elbows with other couples in close quarters at the latest in-demand restaurant, cuddle up at home with your sweetheart and this indulgent take on bread pudding from Brian Reyelt. The Boston-based chef uses a mixture of custard and buttery croissants to build the bulk of the dessert, then finishes it with a drizzle of caramel sauce and a crowning of clotted cream. We love the tiny shards of chocolate toffee that hide among the decadent layers of dough. It's fun to excavate them with a spoon—much more fun than trying to secure a restaurant reservation. Get the recipe here.

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Valentine's Day Recipe: Riesling-Poached Pineapple with Rosemary Whipped Cream and Pink Peppercorns

by JBF Editors on February 09, 2012

Riesling-poached pineapple

Looking for an alternative to chocolate overload this Valentine's Day? Try this light and refreshing dessert from Denver-based chef Matt Selby. Cubes of pineapple are gently cooked in a sweet mixture of sugar, vanilla, and Riesling, whose high acidity plays nicely with the fruit's intense tanginess. An earthy rosemary-infused whipped cream and a pinch of lightly crushed pink peppercorns add depth to this elegant and floral dish. Get the recipe here.

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Valentine's Day Recipe: Chocolate–Rosemary Bombolini

by Anna Mowry on February 07, 2012


Given the recent remaking of the doughnut from a greasy junk-food symbol to a well-crafted artisanal treat, it's high time that anyone on the hunt for a special Valentine's Day gift should consider the various forms of the fritter. We think that dainty, sugar-dusted bombolini, the Italian analogue of the doughnut hole, are the perfect candidate, and we'd be thrilled to receive a box from Washington-based pastry chef Matthew Kelley; his elegant, pillow-soft bombolini are filled with a silky chocolate ganache that's brightened with the lush scent and flavor of rosemary. Get the recipe here.

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Super Bowl Recipe: Linton Hopkins's Shrimp Rillettes

by JBF Editors on February 03, 2012

shrimp rillettes

Your football buddies might raise an eyebrow if you serve this oh-so-French-sounding spread from Atlanta-based chef Linton Hopkins at your Super Bowl party. But once they get a taste of the sweet shrimp paste that's been whipped with cayenne pepper and a generous dose of butter, they'll be parked by the ramekin for the rest of the game, alternating between rillettes-slathered chips and slugs of all-American lager. Get the recipe here.

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