Recipes from the Best of the Best: Jeremiah Tower's Mixed Vegetable Ragoût
JBF EditorsJBF Editors
March 28, 2012
Now that the food world is abuzz with reports of ramp sightings at farmers' markets, we know it won't be long before the rest of the season's bounty arrives, and when it does, we'll be making JBF Award winner Jeremiah Tower's vegetable medley, which sings with pure garden flavors. When preparing the dish, chef Tower uses a technique that he learned from Richard Olney: he methodically boils the ingredients separately, then progressively adds them to a simmering stock that's flavored with pearl onions and herbs, ensuring that every vegetable is cooked only for as long as it needs to be. 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 recipes, so we're sharing some of this bonus content with our readers every week. Think of it as an appetizer.