Jeremiah Tower

In 2018, Food & Wine named this recipe one of our 40 best: Legendary chef Jeremiah Tower has been called the father of California cuisine, both as the chef at Chez Panisse in the 1970s then at his own magnificent San Francisco restaurant, Stars, where this lamb shank dish was first served. Rich, mellow, saucy, and supremely satisfying, it was a dish that caught diners’ eyes as it passed by their table, inspiring them to immediately order it for themselves. At Stars, Tower served the shanks with an aioli flavored with rosemary and mint, but we like to devour them as they are. Tower also advises using a heavy dutch oven just big enough to hold the shanks. The lamb can be braised a day ahead, making the meat extra tender and flavorful. The last-minute addition of fresh bell peppers injects a bright finish to the rich dish.
Advertisement
The whimsical presentation of this dish gives maximum dramatic effect with a minimum of last-minute effort. Both the soup and hollowed-out squash can be reheated in a microwave oven. More Soup Recipes and Tips
Vodka-Marinated Rib Roast
Rating: Unrated
New!
Great roast beef starts with the best dry-aged and well-marbled loin roast you can find. The vodka marinade tenderizes the meat, while salting it before cooking develops flavor and a crust. Chef Jeremiah Tower also begins roasting at a high temperature to sear the exterior, then turns the temperature down to produce a succulent interior. Chef Holiday Recipes Made Easy Centerpiece Roasts
This recipe was inspired by the time chef Jeremiah Tower spent cooking with culinary genius Richard Olney in France. No better appreciation of vegetables can be found than in Olney's book Simple French Food, Tower says. The vegetable combination here is only one of many, though Tower never uses more than seven vegetables and never uses tomatoes unless they are sweet cherry tomatoes. Chef Holiday Recipes Made EasyPlus: More Vegetable Recipes and Tips
Pear, Pear, Pear
Rating: Unrated
New!
Chef Jeremiah Tower believes he adapted this light, palate-cleansing dessert from a recipe by Franco-Brazilian chef Claude Troisgros. But he has made it for so long and in so many variations that he can't remember its exact origin any longer. The best pear brandy to use here is from the Etter distillery in Switzerland. Plus: More Dessert Recipes and Tips
Advertisement
This dessert is all about a startling combination of flavors—apricots, smoky Lapsang souchong tea, chocolate, maraschino liqueur and cream. Every element of this dessert can be made in advance. Plus: More Dessert Recipes and Tips
This dessert is all about a startling combination of flavors—apricots, smoky Lapsang souchong tea, chocolate, maraschino liqueur and cream. Every element of this dessert can be made in advance. Plus: More Dessert Recipes and Tips
Although Jeremiah Tower originally developed this gratin to complement the roast—the real star of the menu—its unique ingredients and hauntingly complex flavors make it a standout. Chef Holiday Recipes Made EasyPlus: More Vegetable Recipes and Tips
Unlike the classic fragile soufflé, these individual ones from chef Jeremiah Tower (who was once the chef at Chez Panisse and Stars in the San Francisco Bay area) are perfect for a neophyte. They’re designed to fall and then puff back to life with their second baking. Slideshow: Savory Soufflé Recipes 
Advertisement
Jeremiah Tower was the chef at Chez Panisse in the early Seventies. He introduced this dish at Stars in San Francisco, which he opened in 1984. More Amazing Lamb Recipes
Jeremiah Tower, chef and co-owner of San Francisco's legendary Stars, recommends using two truffles to flavor his indulgent burgers. To infuse the burgers with a deeper truffle flavor, refrigerate them for up to 8 hours before cooking.Plus: More Beef Recipes and Tips
Apricots in Armagnac Syrup
Rating: Unrated
New!
Chef Jeremiah Tower thinks that there are no better apricots than the rich, soft pillows of glacéed fruit that come from Australia. Beautiful Desserts