Food Recipes 8 Jeremiah Tower Recipes From Vegetable Ragout to Lamb Shanks Here's how to cook like the legendary California chef. By Ashley Day Ashley Day Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and contributed to The Food Institute, The Daily Meal, and the recipe app meez. Food & Wine's Editorial Guidelines Published on August 29, 2024 Close Photo: Food & Wine / Greg DuPree / Getty Images Often called the father of California cuisine, Jeremiah Tower was the chef at Chez Panisse in Berkeley in the 1970s, then at his own landmark San Francisco restaurant, Stars, in the 1980s and '90s. The legendary chef known for being exacting and meticulous about high-quality ingredients is the subject of The Last Magnificent, a documentary produced by Anthony Bourdain. He also ran Balboa Cafe, Stars Café, and Speedo 690 in the Bay Area, won four James Beard Awards, and published seven books. His recipes incorporate his rules, like never using more than seven vegetables in one dish and only using one tomato variety: sweet cherry tomatoes. Here are standout Jeremiah Tower recipes from the chef who pioneered California cuisine with Alice Waters and Wolfgang Puck. 01 of 08 Jeremiah Tower’s Lobster Sandwich Christopher Testani / FOOD STYLING by CHELSEA ZIMMER / PROP STYLING by CLAIRE SPOLLEN This recipe is so timeless it appeared in the March 1986 issue of Food & Wine. Tower says, "The lobster sandwich never goes out of style, and it’s easy to do it up.” He uses brioche for buttery flavor, creamy Hellmann's mayonnaise, delicate chervil, acidic lemon and tomato, and rich poached lobster. Get the Recipe 02 of 08 Garlicky Braised Lamb Shanks with Sweet Peppers Greg DuPree In 2018, Food & Wine named this recipe one of our 40 best. Tower first introduced it at Stars using an aioli flavored with rosemary and mint, but we like to devour the lamb shanks as they are. Braising the lamb a day ahead will make the meat extra tender and flavorful, then fresh bell peppers add a bright finish to the rich dish. Get the Recipe 03 of 08 Vodka-Marinated Rib Roast © Maura McEvoy Source the best dry-aged and well-marbled loin roast you can find, tenderize it with Tower's vodka marinade, and salt it before cooking to develop flavor and a crust. In the recipe, the chef also shares another trick for serving roast beef that's succulent inside. Get the Recipe 04 of 08 Winter Squash Soup with Porcini Cream © Maura McEvoy The components of this soup can be made a day ahead. All you need to do is microwave and assemble the hollowed-out sweet dumpling squashes, winter squash soup, and porcini cream, and garnish with sage to serve to your very delighted guests. Get the Recipe 05 of 08 Pear, Pear, Pear © Maura McEvoy Tower uses Comice or Bartlett pears and pear brandy from the Etter distillery in Switzerland for this light, palate-cleansing dessert that — in his recollection — he adapted from a recipe by Franco-Brazilian chef Claude Troisgros and has continued to iterate. Get the Recipe 06 of 08 Double-Baked Three-Cheese Soufflés © Maura McEvoy Tower bakes the notoriously sinking dessert twice, puffing them back to life on the second go round, and your ego the second your guests react with oohs and aahs. Get the Recipe 07 of 08 Vegetable Ragout with Fresh Herbs © Maura McEvoy Tower credits his vegetable education to culinary genius Richard Olney, author of Simple French Food, who he cooked with in France. The experience inspired this colorful combination of pearl onions, carrots, haricots verts, zucchini, and red and yellow bell peppers. Get the Recipe 08 of 08 Lemon Cornmeal Cakes with Lapsang Souchong Chocolate Sauce © Maura McEvoy This make-ahead dessert showcases an intense range of flavors: apricots, smoky Lapsang souchong tea, chocolate, maraschino liqueur, and cream. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit