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Jody Adams

Jody Adams
Did you know?

 

Although Jody opened Rialto in 1994, Esquire Magazine was so taken with the 2007 renovation of the resaurant that they named it one of the top 20 new restaurants of the year.

 

Jody Adams
Jody's Featured Recipe
Warm Spring Vegetable Salad with Favas, Green Beans, Peas, and Radicchio

Click here for recipe

Jody Adams is the co-owner and chef of Rialto in Boston, Massachusetts, and has been part of the Boston culinary scene since 1983 when she worked under chef Lydia Shire at Seasons. Three years later she became Gorden Hammersley's sous chef at Hammersley's Bistro, and moved to Michela's in 1990 where she was executive chef until 1994. In 1994, she opened Rialto with partners Michele Larson and Karen Haskell.

 

The Boston Globe quickly awarded the restaurant four stars, the newspaper's highest rating. Jody recently opened her latest venture, Red Clay. In 1993 Food and Wine Magazine named Jody “one of America’s ten best new chefs,” and in 1997, Jody received the James Beard Foundation award for The Perrier-Jouet Best Chef Award: Northeast. In 2004 Gourmet named Rialto one of "world’s best hotel restaurants." In 2006 Jody was awarded with the "Women Chefs & Restaurateurs Golden Whisk Award." In the Hands of a Chef is her first cookbook. 

 

She lives in Somerville, Massachusetts, with her husband, Ken Rivard, and their two children. Jody is a strong supporter of Partners In Health, Share Our Strength and The Greater Boston Food Bank.

Latest Recipes

Minted Romaine Salad with Grapes, Ricotta Salata, and Toasted Almonds

My friend and teacher Nancy Verde Barr first introduced me to the Italian technique of steeping mint in vinegar and water, then using the...

(1 Votes)

Fresh Tomato Soup with Seared Eggplant Sandwiches

This dish shows how even old standbys can sometimes be reworked so they become vivid and fresh again. Tomato soup and old-fashioned eggpl...

(1 Votes)

Warm Spring Vegetable Salad with Favas, Green Beans, Peas, and Radicchio

This dish builds on one of my favorite Italian vegetable combinations, a warm salad of radicchio and blanched peas. I’ve simply taken it ...

(1 Votes)

Penne with Shrimp, Artichokes, and Feta

At a conference of women chefs in Mexico City, I tasted a perfect shrimp dish prepared by Monique Andrée Barbeau, the chef of Fullers in ...

(1 Votes)

Chilled Lobster with Potato-Blood Orange Salad and Lime

In the summer, I run with the crowd when it comes to lobster—steamed or grilled, with lots of butter and lemon—but during the rest of the...

(1 Votes)

Roast Rack of Lamb with Romaine Salad and Anchovy Dressing

The expense of rack of lamb usually elevates it to special-dinner status, with all the attendant anxiety about breaking away from anythin...

(1 Votes)

Squash Blossoms Stuffed with Herbed Cheese in Fritter Batter

Every August, zucchini seem to multiply on their vines like the vegetable equivalent of the animated brooms in “The Sorcerer’s Apprentice...

(1 Votes)

Fresh Salt Cod Wrapped in Pancetta with Wilted Greens

Both fresh cod and salt cod are often paired with greens or pancetta in classic Italian recipes, but you rarely see the two served on the...

(1 Votes)

Grilled Pineapple with Rum, Lime-Ginger Syrup, and Ice Cream

Pineapple’s firm texture and high sugar content make it an ideal candidate for the grill. Be sure to buy a pineapple that is already ripe...

(1 Votes)

Ginger Shortbread

Aside from my introduction of ginger, this is a classic shortbread recipe. Because the flavors of butter and ginger are so unadulterated,...

(1 Votes)

Hot Chocolate Creams from Provence

I first encountered this unctuous Provençal indulgence on a trip to France. I was instantly seduced by its wonderful gamut of textures, t...

(1 Votes)

Lemon-Almond Butter Cake

Here the lemon curd, cake, and whipped cream begin to operate like a fresher version of trifle, the traditional English dessert of strain...

(1 Votes)

Fresh Pasta

(1 Votes)
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