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News Feed: January 24, 2012

by jbfauthor on January 24, 2012

From gourmet to fast-food chains: the transformation of hospital food. [NPR] Tips for picking and storing citrus. [LAT] Twenty years of meticulous testing: Cook's Illustrated unleashes its best recipes. [

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Recipe Roundup: Recipes for a Celebration

by JBF Editors on January 23, 2012

champagne

You may have kicked your Christmas tree to the curb and sworn off cookies for the foreseeable future, but here at the James Beard Foundation we are keeping the jovial atmosphere alive as we gear up for a year of festivities in honor of our 25th anniversary. Here are some of our favorite recipes for a celebration. Oysters with Crisp Shiitakes, Scallions, and Roasted Shiitake Mignonette A duo of fried and roasted shiitakes offers a rich, earthy contrast against sweet and briny oysters. Blini with Caviar Use a domestic caviar like American sturgeon, paddlefish, or salmon to top these dainty Russian pancakes.

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News Feed: January 23, 2012

by jbfauthor on January 23, 2012

Fish fillets too dry? Try roasting and eating a whole fish. [NYT] Two Los Angeles chefs don the farmer's uniform for a year. [LAT] A vegetarian

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JBF Through the Years

by jbfauthor on January 23, 2012

JBFIt certainly has been an eventful 25 years! Since JBF's inception in 1986, we've seen plenty of ups and a few downs, but the Foundation has never been in a better place. Our first original cookbook comes out in March, we're planning a special series of dinners featuring the country's best chefs, and our second Leadership Awards ceremony is slated for October. We have a lot to look forward to as we celebrate our silver anniversary, but we're also doing a bit of reminiscing. Check out this timeline of our first 25 years.

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On the Menu: January 21 through January 28

by jbfauthor on January 20, 2012

Saturday, January 21, 7:00 P.M. Elegant Austin Steak When a steakhouse has to satisfy the appetite of an owner who is also a Pro Bowl football player, you know it has the chops to rise above the rest of the herd. Join us for a taste of modern steakhouse cuisine at this meat lovers’ Beard House dinner. Monday, January 23, 6:30 P.M. Oyster Tasting at Wild Edibles Join the JBF Greens as we kick off 2012 with an oyster tasting at Wild Edibles Oyster Bar and Restaurant. Since it first set up shop in a tiny Soho space nearly 20 years ago, Wild Edibles has been a leading wholesale supplier of handpicked ocean specialties to New York’s finest restaurants. Today the company operates retail locations in

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Recipe Roundup: Chinese New Year Celebration

by JBF Editors on January 19, 2012

Jasmine Tea Sorbet


Ring in the Year of the Dragon next week with this festive Chinese feast. Pork and Shrimp Spring Rolls Chef Lon Symensma, formerly of NYC's Buddakan, serves these spring rolls with zesty Chinese mustard. Home-Style Oxtail Stew Chinese comfort food from chef Lawrence Chu. Pair the tender, braised meat with plenty of rice or noodles. Chinese Grocery Roast Pork Serve this succulent roast pork over stir-fried cabbage. Jasmine Tea Sorbet Though not a traditional Chinese dessert, this fragrant jasmine sorbet is the

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News Feed: January 19, 2012

by jbfauthor on January 19, 2012

OystersMario Batali talks meatless Mondays. [Seattle Times] An argument for the vegan diet. [Atlantic] The importance of local cuisine south of the Mason-Dixon Line. [BA] Celebrate the Chinese New Year with dim sum dumplings. [Saveur] How to avoid common homemade-pizza pitfalls. [Slate]

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Recipes from the Best of the Best: Nantucket Bay Scallops with Jalapeno and Citrus

by JBF Editors on January 18, 2012

Nantucket Bay Scallops with Jalapeno and Grapefruit

In spring of 2012, the James Beard Foundation will publish The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have cookbook will feature a delicious, signature recipe from every winner of the Foundation’s Outstanding Chef Award, from Wolfgang Puck to Tom Colicchio. When we went to press, space required that we omit some surplus essays and recipes. During the weeks leading up to the book’s release, we’ll be sharing this bonus content with our readers. Think of it as an appetizer. This week we're sharing a simple but sublime scallop recipe from Mario Batali, who won the JBF Outstanding Chef Award in 2005. 


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News Feed: January 18, 2012

by jbfauthor on January 18, 2012

Plating Simple steps for making a better Irish Coffee. [WSJ] Cookbook author Rozanne Gold explains the art of creating alluring recipes. [WSJ] Harry Potter Beans, goat cheese, and dried fruit:

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JBF Partners with the Kids Food Festival

by JBF Editors on January 17, 2012

Kids Food Festival


If you're a parent of a budding foodie and you live in New York City, consider swinging by this weekend's Kids Food Festival, which will be held at Citi Pond℠ in Bryant Park from 10:00 A.M. to 6:00 P.M. on Saturday and Sunday. The James Beard Foundation will be hosting its own Future Foodie Pavilion, which will feature cooking demos by Jim Lahey, Jehangir Mehta, Ellie Krieger, and more. We're also running a kiosk in the general-admission area, where we'll be selling the participating chefs' cookbooks and holding a bake sale to benefit our Silver Anniversary Scholarship Drive. Since JBF is working hard to nurture this country's culinary future, the Kids Food Festival, whose mission is to fight childhood obesity through fun and flavorful activities around balanced food choices, is a natural partnership. General admission is free, but tickets must be purchased to attend demos at the JBF pavilion and any programming on the

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