Throwback Thursday: Marc Vetri, Pasta Machine

Marc Vetri at the 2014 James Beard Awards

 

At this past spring's James Beard Awards Gala, Marc Vetri worked up a flour and egg–induced sweat while feeding fresh pasta to the hungry masses, and we mean fresh: the Philadelphia restaurateur, who was also an Outstanding Chef nominee that night, rolled pasta dough by hand during the entire post-show reception. Read our pre-Awards interview with Vetri here, and keep an eye out for his seventh concept, Lo Spiedo, this fall.

Comments (0)

Recipe Roundup: Labor Day Menu

Grilled Hanger Steak with Peperonata

 

Pat yourself on the back for all your hard work this Labor Day Weekend with an al fresco feast that highlights end-of-summer bounty. Serve addictive starters with a juicy steak, lots of veggie sides, a refreshing cocktail, and an all-American dessert for a crowd-pleasing affair. Let this long-weekend playbook take the menu-planning off your plate (we are celebrating the labor movement, after all): 

 

Corn Fritters
These sweet-and-salty fritters celebrate a summertime staple, and are guaranteed to disappear faster than you can fry them.

 

Vadouvan-Spiced Deviled Eggs
James Beard's curried deviled eggs get a stylish updat... Read more >

Comments (0)

What We're Reading: August 28, 2014

mozzarella

 

Science confirms what we've known all along: mozzarella is the best cheese for pizza. [NPR]  

 

Swiss cheesemakers use DNA fingerprinting to fight counterfeit fromage. [Bloomberg]

 

The green bell pepper: a love story. [NYT]  

 

An extremely rare blue lobster has been caught off the coast of Maine [First We Feast]

 

The "Finger Nap," a innovation from South Korea, aims to make rib and fried chicken consumption less messy. [... Read more >

Comments (0)

Ask a Chef: What’s Your Favorite Sandwich?

sandwich

 

While we were pondering the art of sandwichmaking, it seemed only natural to tap our All-Star Chefs—who will be traveling around the country as part of the James Beard Foundation’s Taste America culinary tour this fall—for their picks. Below, our top toques fill us in on their favorite sandwiches.

 

--

 

Grant Achatz (Chicago / October 17-18)
“A Potbelly sandwich works. I like the vegetarian with everything on it. It’s fresh, warm, delicious, and inexpensive.”

 

Daniel Boulud (NYC / October 10-11)
“My favorite is a Provençal pan bagnat. It’s focaccia-style bread with cucumbers, avocado, eggs, olive oil–poached tuna, tomatoes, lemon zest, basil, and olive oil, and then it’s pressed. With it I would drink rosé!”

 

Ludo Lefebvre (Boston / October 24-25)
“As a French chef, I think the croque monsieur is the king of sandwiches. It’s crispy,... Read more >

Comments (0)

Eat This Word: Vacherin

vacherin

 

WHAT?  Several cow’s milk cheeses, both French and Swiss in origin, go by the name Vacherin, which contains the French word for cow, vache. Some are made specifically for fondue; others are so soft they’re eaten with a spoon. To make matters even more confusing, the word is also used for a French meringue dessert. The dessert, it’s true, was named for the cheese, which it’s said to resemble. Rings of meringue are stacked on top of one another to form a basket, which is filled with fruit and ice cream, whipped cream, or crème chantilly, and then prettily decorated.

 

WHERE? Virginia Rising Stars

 

WHEN? September 9, 2014

 

HOW? Virginia Peanut Vacherin with Oat Dacquoise, Raw Sugar Meringue, and Peanut Praline Ice C... Read more >

Comments (0)

What We're Reading: August 27, 2014

Vegetables

 

Double Up Food Bucks brings fresh produce to food stamp recipients. [NBC

 

A life-changing program in the Bay Area offers the homeless a fresh start in the food service industry. [Huffington Post

 

Chinese farmers are growing pears that look like babies. [The Daily Meal

 

Will food boats become the next food trucks? [NPR

 

In sweets we trust: a look at each state's iconic dessert.  [... Read more >

Comments (0)

Recipe Roundup: Savoring Summer Fruit

Honeydew Soup

 

August’s bittersweet final days may be upon us, but our CSA boxes and farmers’ market totes still overflow with succulent summer fruit. A few weeks ago, we shared our ultimate guide to fruit desserts, but we know you can’t subsist on sweets alone. To help you revel in the season’s delights without overdosing on cobblers, crisps, and other sugary treats, we’ve compiled a roundup of savory fruit recipes, from chilled soups to crisp salads and gooey sandwiches.

 

Alaskan Dungeness Crab Salad with Cherry Tomatoes and Melon
Herbaceous lemon verbena and sweet melon lend a subtle elegance to this simple, refreshing crab salad. 

 

Bay Sc... Read more >

Comments (0)

JBF in the News: Expo Milano in National Geographic

The future American Pavilion at Expo Milano

 

No one's ever been hungry at a world's fair: ice cream cones, waffles, and popcorn are just some of the formerly underexposed foods that broke into the mainstream thanks to the exhibitions, while foreign countries have used the gatherings to share their cuisines on a global stage.

 

Yesterday, on NationalGeographic.com, Mary Beth Albright looked ahead to Expo Milano 2015, the first world's fair to focus exclusively on food. She also previews the USA Pavilion, highlighting its ambitious design elements, such as a functioning vertical garden, and its planned exhibits on obesity, GMOs, and other hot food-system topics. The James Beard Foundation and the International Culinary Center are leading the American pavilion's conception and buildout. More on that ... Read more >

Comments (0)

What We're Reading: August 26, 2014

 

From esquites to jerk seasoning, a look at how the rest of the world eats corn. [HuffPo

 

Paula Deen, unintentional hipster? The growing trend of artisanal lard. [Modern Farmer

 

It turns out breakfast may not be the most important meal of the day. [The Atlantic

 

Colorado is the latest state to put a GMO labeling bill on the ballot. [WaPo

 

Quinoa may top American grocery lists, but how will it fare in Kazakhstan? [... Read more >

Comments (0)

Recipe: James Beard's Steak Sandwiches

James Beard's Steak Sandwich recipe

 

The ever-opinionated James Beard held strong convictions about sandwiches, declaring them to be "one of our major glories—and also sometimes one of our major disgraces,” so we’re confident that his recipe for a robust rump steak sandwich will be a triumph in your kitchen.

 

Get the recipe.

Comments (0)

Pages