A Menu from James Beard's American Cookery

by jbfauthor on October 20, 2010

While a lucky few have already gotten their hands on the new edition of James Beard's American Cookery (see Gael Greene's Twitter feed), mere mortals still have to wait another five days to see the repackaged classic. In the meantime, take a look at the menu served to members of the media at yesterday's Beard House lunch. Every course was lifted straight from the book's pages.

Hors d'Oeuvre: Dainty Sandwiches > Smoked Salmon with Lemon; Asparagus Tips with Mayonnaise (page 815) Luncheon: Leek and Potato Soup (page 92) Breaded Chicken Breasts (page

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Eat this Word: Wattle Seed

by jbfauthor on October 19, 2010

WHAT? Down Under delicacy. Wattle seeds come from the pods that grow on acacia trees in Australia. A dietary staple for the continent’s aboriginal population, wattle seeds were traditionally ground into flour and baked into a flat bread. Today the Australian edibles are prized for their high nutrient content and nutty, coffee-like flavor when roasted; in fact, the seeds smell and taste so much like java that many Australians drink a beverage made from them as a caffeine-free substitute. Wattle seeds are most frequently added to desserts—they’re particularly delicious when paired with nuts and chocolate—but the possibilities for their use are endless. WHERE? Dewey LoSasso's Beard House dinner WHEN? October 30, 2010 HOW?

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On the Menu: Tutto Toscana

by jbfauthor on October 19, 2010

One of our favorite fall traditions at the Beard House is our partnership with the faculty at the Apicius International School of Hospitality, a Florence-based institution that offers Tuscan-focused culinary studies. For this year's events, the instructors will be joined by their Italian students, for whom the programming is a capstone of a six-week-long intercontinental study of gastronomy and culture. The weekend-spanning event series, Tutto Toscana, includes an Italian-style cocktail party, a Tuscan-inspired brunch, and Feathers, a food-crossed-with-fashion celebration at

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News Feed: October 18

by jbfauthor on October 18, 2010

A Seinfeld-inspired dinner for charity. [Spoons Across America] Keeping it autumnal with pumpkin butter. [SE] Food for your brain. [NYP] Your next weekend project: roasting an entire pig. [WSJ] A pill that turns sour into sweet. [Salon] Ready for Thanksgiving? Try

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