Recipes from the Best of Best: Rick Bayless's Margaritas

Rick Bayless's recipe for margaritas


For Cinco de Mayo's indispensable boozy accessory, we're turning to margarita authority Rick Bayless, who won our Outstanding Chef award in 1995. When he's shaking up a round of his classic margaritas, Bayless favors the crystalline silver variety of tequila, which has a distinct but clean flavor that shines in mixed drinks. Get the recipe here. 




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 rec... Read more >

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Q & A with Danny Bowien of Mission Chinese Food

Anna Mowry interviews chef Danny Bowien of Mission Chinese Food


Now that the original Mission Chinese Food seems destined to endure as one of San Francisco's most popular spots, its chef and Rising Star award nominee, Danny Bowien, is about to introduce New Yorkers to his progressive Chinese-American cooking at a soon-to-open Lower East Side outpost. We phoned Bowien to talk about what he's putting on his new menu, his favorite Chinese restaurants in the city, and more.


JBF: We read the recent Bon Appétit piece about your trip to Chengdu, in China’s Sichuan province. Did you find any dishes there that you’re now adapting for your menu?


DB: There will be six or seven new dishes on our New York menu, and those things are definitely based on a lot of the flavor profiles that we foun... Read more >

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Recipe: Sage Custard with Coffee Caramel and Plum Sauce

Andrea Lekberg's recipe for sage custard with coffee caramel and plum sauce, adapted by the James Beard Foundation


Often relegated to a supporting role in a roast or soup, earthy sage is front and center in this creamy custard from New Jersey-based pastry chef Andrea Lekberg. A strong coffee-spiked caramel keeps the dessert's richness in check, while a simple sauce made from plum jam adds a crowning touch of sweetness. Get the recipe here.

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Recipe: Bar Agricole's Turf Cocktail


Bartender Thad Vogler may have named San Francisco's Bar Agricole after his favorite spirit (rhum agricole), but he handles every major ingredient in the world of booze with equal finesse. Exhibit A: Vogler's interpretation of the Turf—a classic gin-based cocktail that's laced with absinthe, Maraschino, and orange bitters—shows great balance and has earned a place in our rotation of springtime sippers. Get the recipe here.

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Q & A with Joanne Chang of Flour Bakery

The James Beard Foundation interviews paste chef and JBF Award nominee Joanne Chang


At her three Flour Bakery locations, Joanne Chang gives Boston-area dwellers their sugar fix with her menu of wholesome, like-you're-a-kid-again cookies, tarts, cakes, and other baked goods. Chang took a break from her packed schedule to answer our questions about her favorite pastry, where she likes to eat in Beantown, and the childhood treat she misses most. 


JBF: What’s your favorite item on the menu at Flour right now?


JC: We just introduced our kouign-amann, which is my favorite pastry ever.


JBF: Your sticky buns famously won in an episode of Throwdown with Bobby Flay. Any other baked goods in your arsenal that you would confidently take into battle?


JC: Many things: our banana bread, our midnight chocolate cake, our carrot cake, pop tarts, blueberry muffins... Read more >

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On The Menu: April 28 through May 4

The Beard House


Here’s what’s happening next week at the Beard House and around town:


Saturday, April 28, 7:00 P.M.
Portuguese Heritage, Refined
A professional chef for over 30 years, Guida Ponte frequently finds culinary inspiration in her vibrant Spanish and Portuguese heritage. This spring Guida and co-organizer Phyllis Kaplowitz are bringing fellow members of the Culinary Guild of New England to the Beard House, where they will prepare an elaborate menu that’s rich with Iberian influences. Presented by the Culinary Guild of New England.


Sunday, April 29, 6:00 P.M.
The Ultimate Pairing: A Tasting with Junior Merino
Join the JBF Greens, the James Beard Foundation’s community of foodies under 40, for the ultimate tasting experience! M... Read more >

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JBF Kitchen Cam