Recipe: Jennifer McCoy's Mocha Chip Brownies

Jennifer McCoy's recipe for mocha chip brownies

We think Santa would love to see a plate of these decadent brownies from Craft's Jennifer McCoy at one of his Christmas Eve pit stops. Laced with gooey chocolate chips and a generous dash of espresso, they're the perfect pick-me-up during an all-night sleigh ride.

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James Beard's Recipe Box: Eggs Foo Yung

eggs foo yungWelcome to our latest guest post about recipes from James Beard’s American Cookery. Today we hear from Andrea Nguyen, author of Into the Vietnamese Kitchen. (You can read the guest post archives here.) A few weeks ago, I spent 24 hours cooking from James Beard’s American Cookery, originally published in 1972 and recently re-released with a foreword by Tom Colicchio. The classic cookbook is among my favorites, full of no-nonsense instructions, history, wisdom, and wit. Whenever I open the book, I learn something new. I was

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Recipe: Gougères with Bacon–Tarragon Pastry Cream

Recipe for Gougères with Bacon–Tarragon Pastry Cream As if the classic choux-pastry puffs weren't delicious enough on their own, Philadelphia chef Peter Woolsey went ahead and filled them with porky goodness. These gougères will definitely have a place on our New Year's Eve menu.

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Eat This Word: Chai

The James Beard Foundation on chai

WHAT? Spicy sipper. Chai is the Hindi word for “tea,” which makes a coffeehouse order of a “chai tea latte” redundant. (The word passed into Chinese and Japanese as “cha.”) The fragrant, milky beverage we’re referring to goes by “masala chai” in India, Nepal, Pakistan, and Tibet, where it is an integral part of every social gathering. To make the tea, a combination of sweet and savory spices such as cloves, star anise, peppercorn, cinnamon, cardamom, ginger, and fennel are ground, boiled in water, steeped with black tea, strained, and mellowed with milk and honey. According to Indian cooking expert Julie Sahni, “The people in cooler parts of India have traditionally added spices to their tea, not just for flavoring, but also to induce heat in the body. Spiced teas are particularly welcome after an Indian meal, because they provide a gentle, more graceful ending to the intricately spiced Indian dishes.” She adds, “A plain

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On the Menu: Michael Chiarello

Michael Chiarello Many vintages ago at Tra Vigne, Top Chef Masters finalist Michael Chiarello’s local, Italian-inspired cooking helped define Napa Valley’s wine-friendly cuisine. Now at Bottega on his own vineyard, he and chef de cuisine Nick Ritchie continue to craft a personal, Mediterranean-based cuisine. Here's what he'll be serving at the Beard House this Wednesday: Hors d’Oeuvre Pesto and Burrata Arancini Grilled Lamb Spiedini with Coal-Roasted Vegetable Purée and Pine Nut Agrodolce Ancient Grain Polenta with Wild Mushrooms and Balsamic–Game Sauce Pairing: Schramsberg Blanc de Blancs 2006 Dinner Angry Ahi Tuna Crudo with Crispy Basil, Garlic, Serrano Chilies, and Orange Pairing: Ruinart Blanc de Blancs NV Roasted Butternut Squash with Porcini, Caramelized Shallots, Burrata, and Balsamic Caviar Pairing: Chiarello Family Vineyards

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On the Menu: December 12 through December 18

Beard HouseHere’s what’s happening at the Beard House and around the country next week:

Monday, December 13, 7:00 P.M. Delicious by Design Winner of this year’s JBF Award for Outstanding Restaurant Design, the Guggenheim’s stunningly chic Wright restaurant offers more than just breathtaking environs: its seasonal and distinctive menu, curated by David Bouley protégé Rodolfo Contreras, is lauded by diners and art lovers alike. Tuesday, December 14, 7:00 P.M. French with an Asian Twist South Carolina’s only Maitre Cuisinier de France (and one of the world’s youngest), Lyon native Nico Romo brings his je ne sais quoi and Asian accents to the sophisticated French cooking at Fish. A hot spot on Charleston’s restaurant scene, Fish is also

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