What We Loved in 2010

Curtis Duffy's dish at the James Beard Awards; Karen DeMasco's budino at Chefs & Champagne
 

The JBF editors collectively checked in at hundreds of restaurants and events in 2010; here are a dozen dishes that made us sit up and pay attention (and lick our plates clean):

Curtis Duffy's Alaskan King Crab with Cucumber Consommé, Kalamansi, Floral Cream, and Lemon Balm at the James Beard Awards
The ingredient list reads like a perfume label, but there was nothing overpowering about this dish: the aromatics perfectly complemented the creamy chunks of crab. We also loved the Grant Achatz protégé’s artful presentation.

Linton Hopkin's Roast Sou... Read more >

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Recipe: Rodolfo Contreras's Pork Belly with Apple Cider Jus

Pork belly with Apple Cider JusThis playful pork-belly appetizer features some disguised garnishes; your guests will be pleasantly surprised when they take a bite.

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Recipe: Andrea Beaman's Baked Pears with Cranberry–Apple Reduction

Baked Pears with Cranberry–Apple Reduction Here's a dessert recipe that won't make you feel like you've cheated on your resolution to eat better. Just grab a few crisp Bosc pears and roast in a cinnamon- and clove-scented fruit juice until browned and puckered.

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Recipe: The Meatball Shop's Spicy Pork Meatballs with Spicy Meat Sauce and Soft Polenta

Recipe for Spicy Pork Meatballs with Spicy Meat Sauce and Soft Polenta This crowd-pleasing combination of hot cherry pepper–spiced meatballs and creamy polenta is a favorite from the Meatball Shop's mix-and-match menu. The recipe makes enough for a Sunday Supper for eight.

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Recipe: Ana Sortun's Fattoush with Escarole, Parsley, and Sumac

Fattoush with Escarole, Parsley, and Sumac Eating healthy after the gluttony of the holidays doesn't have to be a drag. Ana Sortun's delicious recipe for fattoush—an Arabic salad made with vegetables, pita, and sumac—is helping us stick to our resolutions...at least for another day or two.

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