Recipe: Cornmeal-Crusted Oysters with Lemon Rémoulade and Cornichons

Ken Trickilo's recipe for cornmeal-crusted oysters, courtesy of the James Beard Foundation

 

These tasty fried oysters are served with a sharp rémoulade and slices of crunchy cornichons. Chef Ken Trickilo uses oysters from Quilcene Bay, but you can use whatever is available locally. Get the recipe here.

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Recipe Roundup: Breakfast for Dinner

Ryan Poli's recipe for patatas bravas, courtesy of the James Beard Foundation

 

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

 

Smoked Bluefish with Potato Pancakes, Greek Yogurt, and Dill
Top crisp potato pancakes with smoked bluefish and a dollop of lemony Greek yogurt. Smoked trout makes a delicious substitute.

 

Piperade Basquaise
Like all scrambled eggs, this Basque version is best cooked just until soft curds form. Serve with crusty bread and thin slices of jamón serrano.... Read more >

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Recipe: Dill Spaetzle from the Bristol in Chicago

Recipe for dill spaetzle from Chris Pandel of the Bristol, adpated by the James Beard Foundation

 

This tender spaetzle plays a supporting role in one of the most popular dishes at the Bristol, chef Chris Pandel's Mediterranean-leaning eatery in Chicago. To form the noodles, Pandel places a colander over a pot of boiling water and pushes the mustard-spiced batter through its holes. When the spaetzle is done, he serves it with roast chicken. Get the recipe here.

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