Recipe: Bacon and Egg

Pork bellyEvan Percoco served this delicious take on the classic bacon and eggs at his dinner at the Beard House. With braised pork belly and a deep-fried poached egg, this dish is a protein-heavy comfort food for the breakfast lover in all of us. Bao Ong, one of our kitchen volunteers, attended the dinner, and cited this dish as the most memorable component of chef Percoco's menu. You can read Bao's account of the dinner here.

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Reel Food: Bill Dorrler's Peach Panzanella

New Jersey chef Bill Dorrler crossed the Hudson last week to cook his signature modern Italian fare at the Beard House. His main course was a grilled rack of lamb, and in the clip below he discusses the accompanying peach panzanella.

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Reel Food: Bill Dorrler's Peach Panzanella

New Jersey chef Bill Dorrler crossed the Hudson last week to cook his signature modern Italian fare at the Beard House. His main course was a grilled rack of lamb, and in the clip below he discusses the accompanying peach panzanella.

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The Bookshelf: The Sweeter Side of Amy's Bread

amys_breadAt yesterday’s Beard on Books Amy Scherber confirmed our suspicions. The addition of poured fondant in the buttercream frosting is what makes her amazing pink cake so moist. She claims it helps to seal the cake, “you can see when you cut into it where the frosting creates a barrier,” she explained.

Even though the pink cake will always be our favorite, Amy’s spread at yesterday’s reading turned us onto yet another delectable treat—butterscotch cashew bars. They’re sweet, salty, and absolutely delicious.

Grab a copy of The Sweeter Side of Amy’s Bread today for more... Read more >

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The Bookshelf: The Sweeter Side of Amy's Bread

amys_breadAt yesterday’s Beard on Books Amy Scherber confirmed our suspicions. The addition of poured fondant in the buttercream frosting is what makes her amazing pink cake so moist. She claims it helps to seal the cake, “you can see when you cut into it where the frosting creates a barrier,” she explained.

Even though the pink cake will always be our favorite, Amy’s spread at yesterday’s reading turned us onto yet another delectable treat—butterscotch cashew bars. They’re sweet, salty, and absolutely delicious.

Grab a copy of The Sweeter Side of Amy’s Bread today for more... Read more >

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Jobs We Love: Mindy Fox, Food Writer and Cookbook Author

Mindy FoxLast week we started profiling people in the food and beverage industry with fabulous food-focused jobs. For our second installment we talked to Mindy Fox, who has created an enviable career as a magazine editor, freelance food writer, food stylist, and cookbook author (check out her latest book, Olives & Oranges). Mindy will also be one of the judges of our Twitter Cook-Off. You still have a few more days to enter to win tickets to our exclusive Jack Daniel’s Birthday Party at the Beard House. Find out more >>> James Beard Foundation: What’s your job description? Mindy Fox: As the food editor at La Cucina Italiana, I primarily develop food stories and

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Recipe: Dave Racicot's White Bean Purée

White Bean PuréeTomorrow night at the Beard House, chef Dave Racicot will be preparing an elegant, French-inspired dinner. One of the elements in his multi-course menu is this deliciously creamy white bean purée. He’ll be serving it with molasses and bay leaf gelées, apple jam, chorizo chips, and maple cream, but you can whip it up at home and serve it with crusty French bread or roasted veggies.

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Recipe: Dave Racicot's White Bean Purée

White Bean PuréeTomorrow night at the Beard House, chef Dave Racicot will be preparing an elegant, French-inspired dinner. One of the elements in his multi-course menu is this deliciously creamy white bean purée. He’ll be serving it with molasses and bay leaf gelées, apple jam, chorizo chips, and maple cream, but you can whip it up at home and serve it with crusty French bread or roasted veggies.

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