Braised Pork Belly with Kohlrabi Slaw | This recipe from 2015 JBFA Rising Star nominee Tanya Baker features succulent pork belly paired with a tangy and bright kohlrabi slaw. To get extra flavor from the pork-belly cure, toast your spices in a dry pan over low heat for about 5 minutes.
Grilled Marinated Lamb Chops with Giant White Beans | JBF Award winner Tony Mantuano marinates these delicate lamb chops in red wine before grilling to give the meat a deep purple hue and spectacular flavor.
Sweet Onion Soup with Caraway and Croutons | "The trick to making something as simple as an onion into an amazing soup is in using a bit of butter and slow-cooking the onions to bring out their natural sugars." —JBF Award winner Hugh Acheson
Blini with Caviar | This blini recipe from James Beard is super simple. Serve the pancakes hot; top with crème fraîche and the best caviar you can find. Champagne or chilled vodka are perfect accompaniments.
Farro Pasta with Chanterelles, Shallots, Thyme, and Farmer Cheese | Whole milk kefir gives this nutty farro pasta a slight but welcome tang, while chanterelles or other wild mushrooms add an earthy flavor.
A perfect dish for this time of year. Try this recipe from Chef Gavin Kaysen that was featured during the James Beard Foundation’s Taste America Tour presented in association with The Ritz-Carlton Rewards Credit Card.
James Beard - Simple salt and pepper spareribs. My go to Oven rib recipe. Excellent with St. Louis style ribs too which are cheaper to buy. Just add sauce towards the end of cooking to caramelize onto ribs.