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.

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
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 »
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Todd Coleman
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
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 »
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Landon Nordeman
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
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
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
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
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
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
See all the recipes from last year's James Beard Award nominees »Penny De Los Santos