Recipe Roundup: Braised Meats


You've chipped away at your leftovers, dreamed up countless ways to use up days-old turkey, and gotten your kitchen back in order. Now that the marathon of Thanksgiving and its aftermath are over, we bet you're ready for some food from the set-it-and-forget-it school of cooking. Here are some of our favorite braising recipes:

Slow-Cooked Pork with Spanish Paprika and Sweet Spices 
Cardamom and 
pimentón give braised pork shoulder a hint of smokiness. 


Braised Lamb Belly with Jalapeño Vinegar 
Prepared by Alexander 
Ong... Read more >

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Eat This Word: Salsify


WHAT? The world is your oyster plant. For such a mild-mannered root vegetable, salsify has attracted an unusually high number of ardent defenders and passionate detractors. Unique, delicate, superb, mild, mysterious, its champions insist. Bland, mushy, faded, forgettable, its critics rejoin. Salsify is also known as oyster plant, because when cooked, it's alleged to taste like the mollusk. More disagreement on this point. There are, however, a few facts everyone concedes: Salsify is a carrot-shaped winter vegetable. Thomas Jefferson grew it, and a vegetable garden remains the best place to find it in contemporary America. It's much more common in Europe, where people use it in stews, soups, and fritters or simply sautéed in butter. White salsify and black salsify (technically called Scorzonera) are used interchangeably. Rather a ruckus for a root. 


WHERE? Modern Italian F... Read more >

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Sponsored Meatless Monday Recipe: April Bloomfield's Roasted Carrots with Carrot Top Pesto and Burrata

April Bloomfield's Roasted Carrots with Carrot Top Pesto and Burrata


Even though temperatures have dropped and the sun sets a lot earlier these days, farmers are still yielding delicious and bountiful produce that are a welcome reprieve from the rich, hearty meat-heavy meals that winter brings. A recent survey by Meatless Monday revealed that diners rank seasonal dishes showcasing produce at their peak of freshness as the top trend when it comes to meatless restaurant menus. Based on the preference of diners, we’re confident that this root-to-tip recipe of roasted carrots with carrot top pesto and burrata from JBF Award winner April Bloomfield will be a hit for those who strive for meat-free meals.


“I’m known for all things porcine, but I really love... Read more >

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Awards Watch: Book Awards Submissions Due December 11

Submissions for the 2016 James Beard Book Awards are due December 11, 2015


Calling all authors, editors, and other publishing-industry folk: you have two business weeks left to send us your submissions for the 2016 JBF Book Awards. Entries are due by Friday, December 11.


Want to add your work to the mix? Register and submit entries here. Our Book Award categories, described in greater detail here, are:



Baking and Desserts

Beverage... Read more >

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Beard House Recipe: Lamb’s Neck with Duck Yolk Custard, Pickled Radishes, and Sunchokes


Lamb’s Neck with Duck Yolk Custard, Pickled Radishes, and Sunchokes / Cambridge Cookout


Earlier this fall, a formidable group of culinary colleagues packed up their knives and embarked on a road trip to the Beard House for a decadent feast celebrating innovative Boston-area fare. From seaweed crackers with beets, ricotta, hazelnut, and orange to grassfed Black Angus rib roast with wild bay leaves, kombu, compressed heirloom tomatoes, mussel sabayon, and sea rocket purée to beach plum tarts with sunflower seeds, yogurt, beach rose–Champagne sorbet, and fennel pollen, the entire evening was an edible study of the rich flavors of New England terroir. While Bean Town is only an Amtrak ride from New York City, we couldn't fathom going without a repeat serving of the fork-tender lamb course before our next journey up north... Read more >

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'Gram Worthy: Fluke Crudo and Uni with Asian Pear, Concord Grapes, and Puffed Tapioca


If you love to see what happens behind the scenes in restaurants, drool over gorgeous food photography, and creep on your favorite chefs (we're majorly guilty of this!), then be sure to follow us on Instagram, where our editors deliver eye-catching dispatches from the Beard House and beyond. 


Named for its perch on a picturesque San Francisco slope, the casually elegant Hillside Supper Club boasts a seasonally driven menu of Italian-influenced California fare. During their recent Beard House dinner, chefs Tony Ferrari and Jonathan Sutton dazzled guests with an array of elegant, autumn dishes from pa... Read more >

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Video: JBF Award Winner Mark Ladner's Appetizing Advice


Hot off his win for Best Chef: New York City at last year’s Beard Awards, Del Posto's Mark Ladner made a triumphant return to Chicago earlier this fall as one of our JBF Taste America All-Stars. After leaving guests swooning the night before with a one-of-a-kind collaborative dinner, Ladner appeared at Sur La Table to prove that his lauded Italian fare can be translated to the home kitchen. Demonstrating two Italian-inspired canapés, lobster and mayonnaise tramezzini (classic Venetian tea sandwiches) and chickpea fritters with truffles and fontina cheese, Ladner advocated for the innate power of a gooey, molten cheese center, and advised starting all your parties as he does—with sparkling wine.... Read more >

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On the Menu: Week of November 30


Here’s what’s coming up at the James Beard House and around the country:


Tuesday, December 1, 7:00 P.M.

Basque Holiday

Atlanta hot spot Cooks & Soldiers draws its name from the annual Tamborrada festival in San Sebastián, where costumed locals march to the beat of drums and feast on Basque cuisine. Join us at the Beard House as Landon Thompson and John Castellucci transport guests to Spain for a sumptuous dinner sure to get your toes tapping.


Wednesday, December 2, 7:00 P.M.

East Meets West

After working his way through several high-end restaurants along the Pacific, chef Tin Vuong set his sights on BlackHouse Hospitality, where he now oversees the group’s ultra-hip cuisine. Join us for a taste of Little Sister’s European-inflected So... Read more >

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Beard House Highlight: Smoked Deviled Eggs with Crispy Bacon, Pickled Jalapeños, and Chives

Photo by Fortunato M. Ramin


Beard House Highlight: Smoked Deviled Eggs with Crispy Bacon, Pickled Jalapeños, and Chives / Bay Area Brilliants


We live in a world where showstoppers reign supreme. Our social media feeds are crammed full of Cronuts and Nutellasagnas, whole-pig roasts, and foie gras hot dogs. But sometimes the most telling evidence of an expert hand comes from the more subtle tweaks, as was the case at our star-studded Bay Area Brilliants dinner, which featured Jennifer Puccio and JBF Award winners Emily Luchetti and Jonathan Waxman. Puccio kicked off the night with these stunning smoked deviled eggs she serves at Park Tavern in San Francisco, immediately winning over Beard House guests with her elevated take... Read more >

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Eat This Word: Sea Beans


WHAT?  Nautical haricots verts. Popeye may have had spinach, but a seafaring vegetarian's delight is the sea bean. The American sea bean is a type of samphire [SAM-fy-uhr] known as salicornia. Its other aliases are glasswort (it was used to make glass at one time), marsh samphire, and sea pickle. Sea beans proliferate on both the Pacific and Atlantic coasts. Some have spiky green leaves that make the plant look like a skinny miniature cactus without the needles. Others look surprisingly similar to Chinese long beans. The crisp leaves and stems smell and taste like sea salt. Fresh sea beans can be found from the summer through the fall, and are best when used fresh or pickled. When cooked, sea beans have a tendency to taste salty and even fishy.


WHERE? New England Thanksgiving

 ... Read more >

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