November's Best Recipes

November recipes from the James Beard Foundation Here are our recipe tester's favorite recipes from the past month: Apple–Fennel Butter This autumnal condiment from Jonathan Bennett has a way of winding up on anything we're making. Ham Hock–Tomato Stew Jose Garces is often seen showing off his bag of culinary tricks on Iron Chef, but this hearty dish, which he'll prepare at his upcoming Beard House dinner, gets its magic from the simple art of the braise. Savory Cranberry Bread Pudding While we originally suggested this side for

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Recipe: Jose Garces's Ham Hock and Tomato Stew

Jose Garces's Ham Hock and Tomato StewFor this hearty and flavorful stew, JBF Award winner and Iron Chef Jose Garces takes smoked ham hocks—the tough cuts of pork located between the leg and foot—and simmers them for hours in a spicy, tomato-rich base.

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Recipe: Chilled Tomato Soup

Chilled Heirloom Tomato SoupThis crisp and bright tomato soup from Benoit’s Pierre Schaedelin was a huge hit at Chefs & Champagne—and it will be a huge hit at home once you see how easy it is to make. We recommend using heirloom tomatoes: the soup’s heat-free preparation will preserve the knockout flavor of those bulbous beauties.

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Recipe: Corn Sformato with Pancetta, Tomato, English Peas, and Fontina

Corn Sformato with Pancetta, Tomato, English Peas, and FontinaAs we learned earlier this week, the definition of sformato is hard to pin down (though we do know that it’s traditionally bound by eggs and molded). But there’s nothing perplexing about this decidedly summery version from chef Scott Fratangelo, featuring the classic seasonal trinity of corn, tomato, and basil.

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Recipe: Chilled Tomato Soup with Basil Guacamole

Chilled tomato soup When JBF Award winner Gavin Kaysen cooked at the Beard House earlier this month, he served this delicious tomato soup during the reception. Inspired by a recipe from Cooking with Daniel Boulud, this dish makes great use of the season's last heirloom tomatoes.

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