Jose Garces
Jose Garces

Jose Garces

F&W Star Chef » See All F&W Chef Superstars Chef Jose Garces shares his most requested recipe, most influential cookbook and a tip for making entertaining easy. Can you share one great entertaining tip? Involve your guests! You don’t have to put them to work peeling potatoes, but everyone likes to feel useful, and engaging them in preparing and serving the meal helps to break the ice and encourages them to mingle and enjoy one another’s company. What recipe do your fans request most? My caldo gallego, or ham and white bean stew, is a favorite of my two biggest fans, my kids. It’s hearty, homey and incredibly satisfying, which makes it a perfect staple. What’s your favorite cookbook of all time? There are so many that have been important to me, but perhaps the most influential was The Art of South American Cooking, by Felipe Rojas-Lombardi. It’s one of the most inspirational books I’ve ever read. It started me down my professional path. Growing up in an Ecuadorian American household, I was always exposed to Latin food. But professionally, I got my start working with more classical French techniques. This book brought me back to the extraordinary diversity and richness of Latin cuisine.
Chef Jose Garces pan-sears sweet and smoky Spanish piquillo peppers before marinating them in a garlic, honey and fresh herb vinaigrette. Slideshow:  More Bruschetta and Crostini Recipes 
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One-Pot Arroz con Pollo
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"I poured all of my culinary knowledge into this peasant one-pot meal," says chef Jose Garces, whose family is from Ecuador. Slideshow:  More Satisfying One-Pot Meals 
Marcona Almond Blondies
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Jose Garces swaps out the usual walnuts in these blondies for Spain's salted, olive oil-toasted marcona almonds.
At Distrito in Scottsdale, Arizona, Jose Garces focuses on barbacoa dishes: meats cooked over an open fire or in a pit, many of them coated with intense spice mixes and served with sauces and glazes, like this sweet and sticky grilled chicken. Slideshow:  More Delicious Grilled Chicken Recipes 
This warming soup takes inspiration from the Spanish dish caldo gallego, and combines the heartiness of white beans and crispy bacon with a light, herb-infused broth. To keep things vegetarian, you can swap the bacon fat for olive oil or butter and top the soup with another crunchy garnish of your liking, like croutons. The longest part of the process is allowing the soup to simmer and all the flavors to meld, but your patience will pay off. Plus:  More Terrific Soup Recipes & Tips 
Warm Piquillo & Crab Dip
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Amada • PhiladelphiaChef Jose Garces offers a mix of traditional and inspired tapas at his terrific spot in Old City. This creamy pepper and seafood dip is a simplified version of the stuffed piquillo peppers on his menu.Plus: More Appetizer Recipes and Tips
Chef Way For this classic tapa, Jose Garces stuffs his delicious crab salad into individual piquillo peppers and roasts them until hot. Easy Way Instead of laboriously stuffing piquillo peppers, spread the crab mixture in a baking dish, top it with slices of the peppers, then cook until warm and melty. More Party Dip Recipes
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Vanilla-Orange Flan
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This thick, creamy flan—Jose Garces's mother's recipe—is a staple in his household. Garces likes to serve it alongside a refreshing salad of melon and citrus. Slideshow:  Chef Holiday Recipes Made Easy
Tuna and Potato Salad
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Chef Way This tapa is a classic. Jose Garces makes the salad with fresh shelled peas, setting it in a mold to create a perfect circle for serving.Easy Way Using frozen peas instead of fresh saves tons of time. So does plating the salad straight out of the mixing bowl. More Tapa Recipes
Chef Way For this classic tapa, Jose Garces stuffs his delicious crab salad into individual piquillo peppers and roasts them until hot. Easy Way Instead of laboriously stuffing piquillo peppers, spread the crab mixture in a baking dish, top it with slices of the peppers, then cook until warm and melty. More Party Dip Recipes
Vanilla-Orange Flan
Rating: Unrated
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This thick, creamy flan—Jose Garces's mother's recipe—is a staple in his household. Garces likes to serve it alongside a refreshing salad of melon and citrus. Slideshow:  Chef Holiday Recipes Made Easy
Tuna and Potato Salad
Rating: Unrated
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Chef Way This tapa is a classic. Jose Garces makes the salad with fresh shelled peas, setting it in a mold to create a perfect circle for serving.Easy Way Using frozen peas instead of fresh saves tons of time. So does plating the salad straight out of the mixing bowl. More Tapa Recipes
This sweet-and-sour spinach side dish gets its satisfying flavor from the combination of honey and sherry vinegar that's drizzled on top. It's relatively light, which makes it a great addition to a hearty Thanksgiving menu.
Jose Garces says this dish best exemplifies his Thanksgiving menu: traditional at its core but with unexpected Latin accents. The gratin is silky and sweet, topped with gooey marshmallows and delightfully crunchy pecans flavored with chile powder.
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Chef Way Preparing the salad dressing is a multistep process that includes letting chopped shallots soak up the flavors of mustard, thyme and vinegar before mixing them with olive oil.Easy Way Start the salad dressing in a skillet (no marinating involved), then finish it in a bowl with all the other ingredients. More Salad Recipes
Shrimp and Chorizo Flatbreads
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Chef Way Jose Garces prepares fresh coca dough, a Spanish dough similar to pizza dough, for the flatbreads. He also cooks dried garbanzos for the bean puree that's spread on top.Easy Way Store-bought pitas take the place of coca dough, topped with good-quality prepared hummus, fresh shrimp and spicy slices of chorizo. More Tapa Recipes
This strong but not overly sweet sangria is nicely spiced with cinnamon, anise and cloves and it has just enough crushed red pepper to give it a tiny kick. More Sangria Recipes
Pisto Manchego
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Jose Garces often serves this Spanish bell pepper stew, called a pisto, with poached or fried eggsMore Amazing Vegetarian Dishes
Pimentón-Brined Turkey
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At Mercat a la Planxa in Chicago, chef Jose Garces prepares a brined turkey with spices, then smokes it. The brine adds so much flavor that the turkey is delicious without being smoked. Slideshow: Fast Thanksgiving Recipes Plus: F&W's Ultimate Thanksgiving Guide 
The secret to creating a terrific crust on a well-marbled cut of beef: rubbing on a salty-sweet spice mix and letting the meat air dry before grilling. Plus:  F&W's Ultimate Grilling Guide 
Lamb Cutlets with Romesco
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Chef Way Jose Garces butchers the lamb rack, then pounds the steaks superthin. Next he rolls them around a filling made with whipped goat cheese, crème fraîche and herbs and serves the finished meat rolls with homemade romesco sauce (a classic Spanish blend of tomatoes, almonds and roasted red peppers).Easy Way Pound the lamb steaks slightly, then bread and pan-fry them until crisp. Top the meat with a tangy romesco sauce and a sprinkling of goat cheese and fresh herbs. More Lamb Recipes
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Jose Garces learned how to make a classic potato gratin while studying at Kendall College's cooking school in Chicago. It's still one of his favorite side dishes. This version combines lots of sharp, nutty Manchego cheese and smoky San Simón cheese (Gouda is a fine substitute) for rich, complex flavor. Chef Holiday Recipes Made Easy More Potato Recipes
Ham, Escarole, and Bean Stew
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Chef Way Jose Garces slowly simmers white beans in a rich pork stock, then combines them with cooked pork butt. Easy Way Slab bacon and smoked ham stand in for cooked pork butt, adding a great smoky flavor to canned white beans.
Chef Way Jose Garces serves seared tuna alongside cheese croquettes, which are made from a mixture of béchamel and grated Manchego and gelatin that's then rolled into balls, breaded and deep-fried.Easy Way Skip the croquettes and instead just bread and pan-fry small slices of Manchego cheese until crisp on the outside and oozing on the inside. More Tuna Recipes
Jose Garces says that this salad uses all of his favorite greens—romaine, arugula, frisée, and watercress—in addition to crunchy apples and pears and creamy avocado. The crowning touch in the salad is Idiazábal cheese, a semifirm Spanish sheep's-milk cheese that has a rich, buttery flavor and a slight smokiness (it was traditionally aged in stone chimneys). More Green Salads
Chef Way Jose Garces prepares this dish with hake, a relatively hard-to-find cousin of cod. He also uses fresh juice from shucked clams to make the delicious broth. Easy Way Fresh cod stands in for the hake, and bottled clam juice replaces fresh.
Citrus-Marinated Turkey
Rating: Unrated
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In this turkey recipe, chef Jose Garces prepares the bird in the same style as a traditional Yucatán dish called cochinita pibil, a slow-roasted pork marinated in citrus and annatto paste (made from achiote seeds, the condiment adds an orange hue to foods). Brining and marinating the bird make it especially succulent. Ultimate Thanksgiving Guide 
Chorizo Corn Bread Stuffing
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Bits of chorizo add chewiness and spice to Jose Garces's moist corn bread stuffing. You can use a store-bought corn bread to simplify the recipe (you'll need three pounds), but opt for one that's not too sweet. Chef Holiday Recipes Made EasyPlus: Ultimate Thanksgiving Guide