Recipes from the 2012 James Beard Award Finalists

Of the chefs named finalists in the 2012 James Beard Awards, many have shared their knowledge with Saveur.

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Spinach Cappellacci with Goat Ragu This ragu was adapted from a recipe by chef Thomas McNaughton of San Francisco’s Flour + Water restaurant — a 2012 nominee for Rising Star Chef of the Year. See the recipe for Spinach Cappellacci with Goat Ragu » Back to Recipes from the 2012 James Beard Award Finalists » Todd Coleman
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Irish Coffee Native Dubliner Cathal Armstrong (2012 nominee for Best Chef: Mid Atlantic) is the chef of Restaurant Eve in Alexandria, Virginia. He recommends using Red Breast or Paddy Irish whiskey in this pick-me-up. See the recipe for
Irish Coffee »
Back to Recipes from the 2012 James Beard Award Finalists » Todd Coleman
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Housemade Kielbasa Michael Anthony, chef at Gramercy Tavern, is a 2012 nominee for Best Chef: New York City. He calls kielbasa the tastiest sausage on earth; his version has a crispy, caramelized casing when grilled. See the recipe for Housemade Kielbasa » Back to Recipes from the 2012 James Beard Award Finalists » Todd Coleman
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Maque Choux and Shrimp This New Orleans classic comes from Tory McPahil, chef at Commander’s Palace in New Orleans and a 2012 nominee for Best Chef: South. The succotash-like combination of corn, okra, and smoky bacon is a terrific base for seafood or chicken. See the recipe for Maque Choux
and Shrimp »
Back to Recipes from the 2012 James Beard Award Finalists » Landon Nordeman
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Ginger Scallion Noodles This simple recipe for simple, flavorful ginger scallion noodles comes from David Chang of New York City’s Momofuku restaurant mini-empire, a 2012 nominee for Outstanding Chef. See the recipe for Ginger Scallion Noodles » Back to Recipes from the 2012 James Beard Award Finalists » Gabriele Stabile
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Oz Cocktail This cognac-based riff on a Champagne cocktail is served at the bar at Blackbird, the flagship restaurant for Chicago-based 2012 Outstanding Chef nominee Paul Kahan. See the recipe for the Oz Cocktail » Back to Recipes from the 2012 James Beard Award Finalists » Huge Galdones
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Padron Peppers with Serrano Ham A specialty of Galicia, Spain, padron peppers are stir-fried with garlic and serrano hams, amping up the savory flavors. This recipe is courtesy of Maricel Presilla, chef of Hoboken restaurant Cucharamama (2012 nominee for Best Chef: Mid-Atlantic), and a SAVEUR contributing editor. See the recipe for Padron Peppers with Serrano Ham » Back to Recipes from the 2012 James Beard Award Finalists » André Baranowski
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Pickled Shrimp Hugh Acheson, chef of Five and Ten in Athens, Georgia, and a 2012 nominee for Best Chef: Southeast, riffs on pickled shrimp, a veritable Southern staple in his cookbook, A New Turn in the South. See the recipe for Pickled Shrimp » Back to Recipes from the 2012 James Beard Award Finalists » Todd Coleman
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Provencal Granola Chef Daniel Humm of Eleven Madison Park, a 2012 nominee for Outstanding Chef, uses savory granolas in savory dishes, for a unique, herbal crunch. See the recipe for Provencal Granola » Back to Recipes from the 2012 James Beard Award Finalists » Todd Coleman
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Boudin-Stuffed Turkey Breast This recipe for a Cajun-style stuffed turkey breast is inspired by chef Donald Link, a 2012 Outstanding Chef nominee and proprietor of New Orleans’s Cochon and Herbsaint restaurants. See the recipe for Boudin-Stuffed Turkey Breast » Back to Recipes from the 2012 James Beard Award Finalists » Todd Coleman
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See all the recipes from last year’s James Beard Award nominees » Penny De Los Santos