James Beard Nominees for Outstanding Chef
L.A. chef Suzanne Goin grew up on the healthy flavors of California cooking and embraces that style in her cooking.
Italian Almond Tart
This rustic dessert is from the Lombardy region of Northern Italy, where it's called sbrisolona. It's crumbly, buttery and nutty; Suzanne Goin thinks of it as a cross between biscotti and shortbread. She recommends dipping chunks of it into the Champagne-spiked sabayon, an airy dessert sauce made with whipped egg yolks.
Lemony Chickpea Salad
Rabbit Ragout with Soppressata and Pappardelle
Asparagus Salad with Roasted Peppers and Goat Cheese
Lemon Pudding Cakes with Apricot Sauce
The unusual thing about these lemony cakes by Gary Danko is that while they are baking, the batter splits, creating a creamy, puddinglike top and soufflé-like bottom.