Blueberry Recipes

blueberries

In a season that delivers an abundant crop of new fruits, blueberries may be our favorite. Here are some of our favorite blueberry recipes from our collection. Corncake with Blueberry Compote This simple and healthy cake captures the sunniest flavors of the season. Blueberry–Yogurt Muffins Creamy yogurt gives these muffins a moist crumb and barely-there tang. Bake a batch for a week's worth of on-the-go breakfasts. Blueberry Slump This cousin of cobbler is prepared on the stove top.

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On the Menu: June 27 through July 1

On the Menu Here's what's going on at the Beard House next week! Monday, June 27, 7:00 P.M. Top Toque Marc Forgione is having quite a run: his restaurant has earned both a Michelin star and a glowing review in the New York Times, and most recently, he competed against the country’s top chefs to claim the title of the Food Network’s Next Iron Chef. Join us as we celebrate this young chef’s accomplishments with an evening of his signature creative American cuisine. Tuesday, June 28, 7:00 P.M. Pensacola Celebration Located at the westernmost point of Florida’s panhandle, Pensacola boasts a mouthwatering array of Gulf Coast seafood—from succulent shrimp and grouper to locally harvested clams, scallops, and crab. At this dinner the city

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On the Menu: Virginia Summer Bounty

Christopher Edwards The Restaurant at the Patowmack Farm has been a farm-to-table fine-dining pioneer since its opening in the late 1990s, but the delicate touch of El Bulli–trained executive chef Christopher Edwards takes the concept to the next level. You can get a taste of his hyper-seasonal cooking when Edwards returns to the Beard House tomorrow night. Take a look at the menu below, then click here to make your reservation. Hors d’Oeuvre Pork-Fried Puffed Rice with Farm Egg Mimosa and Charcoal-Grilled Pork Barbecue Chilled Ajo Blanco with Asparagus and Virginia Surryano Ham Swiss Chard Marmalade and Cherry Glen Chèvre Doughnuts Pairings: Silvano Follador Prosecco 2008;

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Ice Cream, Sorbet, and Gelato Recipes

Grand Marnier–blueberry ice cream

Keep cool this summer with some of our favorite frozen treats. (But let's be honest, we'd lick up these delectable delights any season of the year.) Lemon Verbena Ice Cream This flavorful recipe from Ben Batterbury combines the bright, aromatic zip of lemon verbena with the lusciously thick texture of frozen custard. Cool and creamy, it strikes a perfect balance between refreshment and indulgence. Champagne Sorbet Celebrate summer with this light and tasty favorite of James Beard. Orange juice and zest give the sorbet a sweet, citrusy punch.

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Sodexo's Recipes for a Better Tomorrow Contest

Chef contestantsChef contestants in the Sodexo Recipes for a Better Tomorrow competition

As one of the largest foodservice companies in the world and one of the Founding Partners of the James Beard Foundation Annual Food Conference, Sodexo is committed to finding ways to maintain the high quality and nutrition of the 50,000,000-plus meals the corporation’s 15,000 chefs prepare daily. To that end, this May the James Beard Foundation hosted the final cook-off and judging for their Recipes for a Better Tomorrow culinary competition. The Beard House welcomed five finalists from the U.S. and Canada representing five divisions of Sodexo North America. We were joined by Sodexo’s culinary leadership within Sodexo and guest chefs like Sodexo’s Matthew Weingarten, chef of Manhattan’s Inside Park, and Barton Seaver, chef/owner of DC’s Hook and author

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Recipe: Chilled Sorrel Soup with Jonah Crab Salad and Jerusalem Artichokes

chilled sorrel soup

Somewhere among the cascading sea of leafy greens and jewel-bright berries at your local farmers' market, you'll find sorrel, an herb that livens up soups and salads with its characteristic sour flavor. Michael Lomonaco purées sorrel with tender Jerusalem artichokes to make a creamy, chilled soup that pairs beautifully with a sweet-and-spicy crab salad. Get the recipe here.

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