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Recipe Roundup: Turkey, Turkey, Turkey

by Anya Hoffman on November 19, 2012

Turkey recipes from the pros, curated by the James Beard Foundation

 

Whether you're interested in starting a new Thanksgiving tradition or just looking to break out of a family-recipe rut, there's no shortage of turkey tutorials to be found this time of year. And whom better to trust than a true professional? Here are some of our favorite turkey recipes from industry bigwigs.

 

Sam Sifton's Simple Roast Turkey [Bon Appétit]

The New York Times editor's go-to Thanksgiving bird is glazed with a rosemary-infused teriyaki butter. Though it may seem like holiday heresy, Sifton swears this recipe will keep the hordes very happy.

 

Jacques Pépin's Steam-Powered Turkey [NYT]

According to Pépin, a short dip in a steam bath followed by a two-hour blast in a hot oven is... Read more >

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Recipe: Cornmeal Crêpes with Strawberries, Mascarpone, and Rosemary

by jbfauthor on May 23, 2011

Cornmeal Crêpes with Strawberries, Mascarpone, and RosemaryFilled with strawberry conserva and topped with nutmeg-scented mascarpone, these toasty and tasty crêpes make us wish we had time for something more ambitious than our usual grab-and-go breakfast routine during the workweek. Thankfully, they also make a great dessert. Get the recipe here.

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Recipe: La Condesa's Rosemary–Brown Butter Ice Cream

by jbfauthor on October 29, 2010

rosemary–brown butter ice cream We're loving this soulfully sweet ice cream from the team at Austin's La Condesa. Made with brown sugar and nutty beurre noisette, it's the perfect candidate for stewed or baked fall fruits à la mode.

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Recipe: Roasted Pineapple with Prosciutto

by jbfauthor on July 29, 2010

Scott Uehlein's Roasted Pineapple with Prosciutto We will always love the tried-and-true prosciutto and melon matchup, but we're digging this tropical twist from Scott Uehlein of the Canyon Ranch Hotel & Spa in Miami Beach. The cured meat is paired with tangy pineapple and finished with a mellow rosemary oil. It's great for a casual nibble with drinks.

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Recipe: Butterscotch Budino with Caramel Sauce and Rosemary–Pine Nut Cookies

by jbfauthor on April 13, 2010

Rich and velvety, budino is Italy's answer to pudding. This butterscotch version by JBF Award winner Nancy Silverton borders on sinful, its heady sweetness complemented by caramel sauce. We especially love the charming rosemary–pine nut cookie garnish.

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Eye Candy: Fabulous Focaccia

by jbfauthor on February 25, 2010

focaccia Lorenzo Polegri—chef at the famed Zeppelin in Orvieto, Italy—served these tiny cornmeal and rosemary focaccia rounds with gorgonzola mousse and chives during the reception of his Beard House dinner. You can see more photos of the Italian feast by clicking here.

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Recipe: Rosemary Madeleines

by jbfauthor on February 22, 2010

madeleines-rosemary Our recipe tester loved the taste of these charming madeleines from Le Bec-Fin's Nicholas Elmi. The cookies are flavored with fragrant rosemary, tangy orange zest, and soulfully sweet brown sugar, which fuse together into an elegant, sweet-and-savory combination that's totally intoxicating. If you don't already own a madeleine pan, this is the perfect excuse to get one.

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