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This morning brought with it the announcement of the long-list semifinalist chefs and restaurants for the 2011 James Beard Awards. Come March 21, the group will be whittled down to just a few finalists per category; on May 9, at the annual awards gala in New York City, we’ll find out the winners. Until then, we’re pleased as punch to see so many chefs honored whose recipes have appeared in the pages (both digital and print) of SAVEUR.

From Outstanding Chef nominee Suzanne Goin’s Moroccan Chicken with Carrot Puree to a Mushroom Sformato from chef Michael Tusk, nominated for Best Chef: Pacific, we’ve gathered together some of our favorite recipes from this year’s nominees. (For the complete list of Beard Award semifinalists, click here.)

See all our James Beard Award-nominated chefs’ recipes in the gallery »

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