Patricia Wells, Where Should We Eat in Paris?
The JBF Award winner and author of the most authoritative guides for food lovers traveling to Paris tells us the can’t-miss places to eat—and shop—in the City of Light.
L’Astrance (4, rue Beethoven, Paris 16, +33 1 40 50 84 40; Métro: Passy)
“Pascal Barbot is in top form, offering food that is light and laced with herbs, spices, and an avalanche of varied citrus flavors.”
La Table d’Eugène (18, rue Eugène Sue, Paris 18, +33 1 42 55 61 64; Métro: Marcadet-Poissoneries and Jules Joffrin)
“Chef-owner Geoffroy Maillard has his finger on it all: a lovely varied menu that makes you want to try everything.”
Toyo (17, rue Jules Chaplain, Paris 6, +33 1 43 54 28 03; Métro: Vavin)
“Chef Toyomitsu Nakayama is there in the open kitchen, cooking on
News Feed: August 18, 2011
The tonkatsu sauce that created "an intoxicating union of culinary cultures" at a recent Beard House dinner. [Saveur]
Some drinking wisdom from 17th-century England. [The Awl via Grub Street]
Forks: the key to perfectly dipped caramels. [SE]
Marcus Samuelsson lets you in on the secret to Red Rooster's famous Fried Yard Bird. [F
Recipe: Mike Isabella's Rice Bean Arancini with Bacon and Cheddar
Sicilians have been frying leftover risotto into golden, bread crumb-coated arancini for centuries (and it’s not hard to see why). Mike Isabella of Graffiato and Top Chef fame plays on this age-old recipe by crafting his arancini from rice beans, the tiny legumes that resemble grains of rice but boast a softer, creamier texture. For an added twist, he also stuffs his fritters with hunks of bacon and sharp cheddar cheese. Get the recipe here.
Wine Pick: Domaine Faillenc Sainte Marie Corbières Rouge 2008
Produced in Languedoc-Roussillon, this blend of Grenache, Cinsault, and Syrah is one of the most characterful wines we’ve encountered recently. We were wowed by its intensely briny aroma, as though the roots of the vines tangled with those of the olive trees that also grow on the property. And when we tipped back our glasses for a taste, we immediately wondered which grilled and roasted meat dishes we would pair with its powerfully earthy and savory flavors. This is a very memorable wine at a great value. ($14.99)
Drink with:
Crispy Lamb Ribs with Sherry–Honey Glaze and Minted Yogurt Sauce [JBF]
Grilled Rack of Lamb with Honey–
News Feed: August 17, 2011
JBF Award winner Andy Ricker's wildly popular drinking vinegars are now available in bottled form. [SE]
Another JBF Award winner, pastry chef Michael Laiskonis, traverses New York City in search of pie. [Grub Street]
The story of a woman who mills her own wheat, yet also swears by McDonalds. [Gilt Taste]
Get ready for tailgating season with these game day recipes. [Chow]
Recipe: Fried Peaches with Cinnamon Ice Cream
It’s hard to improve upon a perfectly ripe peach—an earthly boon that Alice Waters champions as “the most delicious food”—but Nicholas Farina’s recipe for fried peaches might just manage it. The chef of Verdad Restaurant & Tequila Bar batters up juicy yellow peach halves and fries them until golden and gently crispy, then crowns them with scoops of custardy cinnamon ice cream. It's a tasty dessert that’s sure to test all minimalist resolves.
On the Menu: Modern Taste of Madrid
A former graffiti artist and the owner and head chef of celebrated Madrid restaurants Polenta and Flou, Jesús Núñez now performs his blend of street art sensibility and avant-garde technique at Gastroarte on the Upper West Side. Guests attending tomorrow night's Beard House dinner will get a sure-to-be-thrilling taste of Nuñez's intellectually stimulating and visually arresting cuisine. Seats are still available, so have a look at the menu below and click here to reserve your spot.
Hors d’Oeuvre
Melon with Jamón Ibérico
Sardines with Olive Oil, Olives, and Piparra Peppers
News Feed: August 16, 2011
Celebrating Julia Child's birthday week with recipes… [FW]
…and nine clips from her legendary TV shows. [HuffPo]
A raid on raw milk in California raises questions about food freedoms. [Atlantic]
Cut down on kitchen waste—and energy use—with these easy tips. [Food Republic]
A New Orleans café offers impoverished youth a second chance—and serves up good food, to
Sweepstakes: Help Us Reach 100K Twitter Followers and Enter to Win a Set of James Beard Award–Winning Cookbooks!
When we jumped headfirst into the social media universe a few years ago, we had no idea our online presence would grow at such a fast clip. In addition to our active Twitter feed, we now have a robust Facebook page, and we’re sharing the dishes we love on Foodspotting. But we’re hungry for more! We’ve set our sights on a particularly exciting social media milestone: 100,000 Twitter followers—and we need a little help from you to get us there. To sweeten the pot—and to thank you for your support—we’re going to give away five fantastic 2011 JBF Award–winning cookbooks! Here’s how you can enter the sweepstakes:1. Make sure you’re following us,
Market Haul: August 15
Today’s market haul includes sweet-as-candy Sungold tomatoes, beautiful Nicola potatoes, Swiss chard, and green peppers, that scourge of CSA boxes everywhere. (Beg to differ? Tell us why. Michael Ruhlman is with me on this one.)
The Haul: Nicola potatoes, Sungold cherry tomatoes, long green peppers, green bell peppers, Swiss chard, parsley, Asian eggplant, lettuce, nectarines, yellow peaches, donut peaches, and white peaches
The Menu Ideas:
Babbo’s Pasta with Sungold Tomatoes [NYM]
A summertime staple in our house, this oh-so-simple pasta is even more delicious with cubes of fresh mozzarella thrown in.
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