2010 James Beard Foundation Award Winners
Salt Cod Croquettes
Outstanding Restaurant Award: Daniel; chef/owner: F&W Best New Chef 1988 Daniel Boulud
Known as bolinhos in Portuguese ("little cakes"), these croquettes are Daniel Boulud's take on a classic Brazilian bar food. Crispy on the outside and fluffy on the inside, with plump chunks of salt cod, they are a terrific match for zippy caipirinhas.
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Lemony Chickpea Salad
Outstanding Chef Award: F&W Best New Chef 1991 Tom Colicchio, Craft, New York City
Serve Colicchio's fresh-tasting chickpea salad with warm, soft pita bread to soak up the olive oil dressing.
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Roasted Chicken with Garlic-Thyme Butter
Outstanding Service Award: Alinea; chef/owner: F&W Best New Chef 2002 Grant Achatz
To give the bird extra flavor, Achatz rubs garlicky butter under the breast skin and packs the cavity with more garlic, plus thyme sprigs and lemon quarters. After the chicken is cooked, he uses the juices to make an intensely flavored sauce that's delicious with the bird and the hearty pierogies that go with it.
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Garden Pea Soup with Morel Cream
Best Chef: New York City: F&W Best New Chef 2005 Daniel Humm, Eleven Madison Park, New York City
Humm tops his wonderful sweet pea soup with morel cream that's been frothed with an immersion blender. The recipe here simply calls for swirling the cream into the soup. Indeed, the cream is so intensely mushroomy, you may be tempted to eat it on its own.
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Tangy Roasted Chicken Thighs with Artichoke Panzanella
Best Chef: Great Lakes: F&W Best New Chef 2008 Koren Grieveson, Avec, Chicago
Panzanella, the Italian salad, is typically made with tomatoes, onions and chunks of bread. In her smart version, Grieveson combines grilled bread and sweet broiled tomatoes with marinated baby artichokes before dressing the warm salad with a lemony vinaigrette.
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Herb-and-Spice Lamb Chops with Minted Asparagus
Best Chef: Northwest: F&W Best New Chef 2006 Jason Wilson, Crush, Seattle
After Wilson marinates the lamb in an oil scented with marjoram, cumin and fennel seed, he grills the meat until slightly crusty, then serves it with asparagus drizzled with mint vinaigrette.