Recipes From the 2011 James Beard Award Nominees

Moroccan Chicken With Carrot Puree
A mix of spicy, sweet, and bitter flavors gives this dish its distinctive character. See the recipe for Moroccan Chicken With Carrot Puree » Back to Recipes From the 2011 James Beard Award Nominees »

Padron Peppers with Serrano Ham
The thumb-size pimiento de padr¿n pepper is a specialty of Galicia, Spain. In author Presilla’s interpretation of a classic Spanish preparation, the peppers are stir-fried with garlic and serrano ham to give the peppers an extra-savory flavor. See the recipe for Padron Peppers with Serrano Ham » Back to Recipes From the 2011 James Beard Award Nominees »

Oz Champagne Cocktail
This cocktail was developed by mixologist Lynn House at Chicago’s Blackbird restaurant. See the recipe for the Oz Champagne Cocktail » Back to Recipes From the 2011 James Beard Award Nominees »

Fish Tacos with Roasted Tomato Salsa
The recipe for this dish was inspired by one from Hugh Acheson. See the recipe for Fish Tacos with Roasted Tomato Salsa » Back to Recipes From the 2011 James Beard Award Nominees »

Hamilton gave us her recipe for this delicious pasta, which is tossed in brown butter and pine nuts, then topped with sunny-side-up eggs. See the recipe for Brown Butter Pasta »

Broccoli With Cheetos
Koketsu, who is a big fan of Cheetos, uses the crunchy snack food as a garnish for broccoli served on a sauce made with Gouda and Parmesan cheeses. See the recipe for Broccoli With Cheetos » Back to Recipes From the 2011 James Beard Award Nominees »

Pasta Alla Norma
Jenkins gave us the recipe for this spicy, comforting pasta dish, inspired by one made by Italian chef Salvatore Denaro. See the recipe for Pasta Alla Norma » Back to Recipes From the 2011 James Beard Award Nominees »

Mushroom Sformato
Tusk gave us the recipe for this rich, woodsy version of sformato, a warm and savory Italian custard. See the recipe for Mushroom Sformato » Back to Recipes From the 2011 James Beard Award Nominees »

Mediterranean Mussel and Chickpea Soup with Fennel and Lemon
Of this recipe, which appears in Stowell’s cookbook Ethan Stowell’s New Italian Kitchen, the chef writes: “My wife, Angela, loves mussels, especially the fat, tender Mediterranean mussels you get in summer and early fall. Consequently, we eat a lot of them¿steamed, in salads, with pastas, you name it. Light enough for a summer dish, this terrific soup is also delicious in the winter months made with Prince Edward Island (P.E.I.) mussels instead.” See the recipe for Mediterranean Mussel and Chickpea Soup with Fennel and Lemon » Back to Recipes From the 2011 James Beard Award Nominees »

Sage Potato Chips
Chef Dan Barber serves this whimsical snack to open meals at his restaurant Blue Hill at Stone Barns. See the recipe for Sage Potato Chips » Back to Recipes From the 2011 James Beard Award Nominees »

Heaven and Hell Cake
Pyles’s rich, multilayered dessert of angel food and devil’s food cake, peanut butter mousse, and milk chocolate ganache should be frozen before icing is added and refrigerated before it’s sliced. See the recipe for Heaven and Hell Cake » Back to Recipes From the 2011 James Beard Award Nominees »

Provençal Granola
Chef Daniel Humm of Eleven Madison Park in New York City (whose pastry chef, Angela Pinkerton, was also nominated for a James Beard Award) uses savory granolas like this to add a spicy, herbal crunch to roasted beets or tomato salad. Use it as a substitute for croutons in green salad, too. See the recipe for Provençal Granola » Back to Recipes From the 2011 James Beard Award Nominees »

Kielbasa
These juicy, beefy smoked sausages, from chef Michael Anthony of New York City’s Gramercy Tavern, can be served sliced on a platter accompanied by plenty of mustard. See the recipe for Kielbasa » Back to Recipes From the 2011 James Beard Award Nominees »

Highland Oysters Mignonette
Oysters raised in less-briny waters lack adequate salinity; Stitt (whose restaurant Highlands Bar and Grill was also nominated for Outstanding Restaurant) recommends serving them with a ramekin of this tart sauce made fizzy with the addition of prosecco. See the recipe for Highlands Oyster Mignonette » Back to Recipes From the 2011 James Beard Award Nominees »

Boudin-Stuffed Turkey Breast
We based this recipe on one from Link’s New Orleans’s restaurants Cochon and Herbsaint. (Herbsaint was also nominated for a 2011 James Beard Award, for Outstanding Restaurant.) See the recipe for Boudin-Stuffed Turkey Breast » Back to Recipes From the 2011 James Beard Award Nominees »