Eating to the Extreme: How Broadening Your Culinary Horizons Can Help Improve Our Food System

Andrew Zimmern

This piece, written by JBF Award winner and television host Andrew Zimmern, originally appeared in the February/March 2012 issue of JBF Notes, the James Beard Foundation's member newsletter. Don't miss out on future articles; become a member today!

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Extreme cuisine. Oddities. Fear Factor food. These are terms I hear almost everywhere I go. They are whispered in the corners of rooms by squeamish skeptics who make me out to be some kind of culinary pervert.

Long before my show Bizarre Foods was ever conceptualized, I was excited about jungle markets and the amazing foods I found there. I had traveled a lot as a young child and knew that a tiny, whole-roasted piglet I encountered abroad tasted way better than the dry... Read more >

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Recipes from the Best of the Best: Michel Richard's Lemon Chicken

Lemon Chicken

We've long treasured the flavorful spark that citrus brings to cooking, and we've been adding flurries of zest and showers of juice to our food for as long we can remember. But this brilliant recipe from JBF Award winner Michel Richard, who won our Outstanding Chef Award in 2007, has introduced us to a commonly untapped form of citrus: pulp. Richard roasts whole lemons for two hours, which focuses their sweet and tart flavor. Then he finely chops the pulp and combines it with honey and a couple drops of Tabasco to make a rub for the chicken. The flavor is unforgettable, and we're already thinking of other ways to use this new form of seasoning. Get the recipe here.

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JBF has just released

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On the Menu: Modern Michelin Indian

Vikas Khanna and Scott Carney


At the Michelin-starred Junoon—dubbed an “Indian dining palace” by Adam Platt in his glowing New York magazine review—renowned chef Vikas Khanna oversees an elegant, modern menu that showcases India’s diverse culinary styles. Enjoy an unforgettable dining experience tomorrow night when Khanna, also the author of the much-lauded cookbook Flavors First, celebrates Holi, the spring festival of color. His menu will be paired with wines selected by the International Culinary Center's director of wine education, Scott Carney. View the menu and make a reservation here.

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Recipe: Pan-Roasted Shrimp with East Indian Spices

Recipe for Pan-Roasted Shrimp with East Indian Spices

At his Beard House dinner, Uttam Singh Rawat of Mehndi in Morristown, New Jersey, served these Thai bird's-eye chile–spiced shrimp as an hors d’oeuvre, but they make for a hearty main course when served over rice—and the whole dish comes together in under an hour. Get the recipe here.

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On the Menu: North Fork Culinary Gem

Lia Fallon will cook at the James Beard House on March 7 At the charming Amarelle (which the New York Times named one of Long Island’s best new restaurants in 2009), chef Lia Fallon draws on her experience as a seasoned chef and food stylist to spin the area’s excellent ingredients into elegant and contemporary New American cuisine. (To wit: Hudson Valley foie Gras mousse with pineapple gelée and hazelnut croquant; and lobster bisque with sherry–cream broth and coral butter). There's still room for you to join us for what's sure to be an exquisite meal. You can view chef Fallon's menu and make a reservation here.

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JBF's Partnership with the Children's Museum of Manhattan Continues

Chef Michel Nischan at the Children's Museum of Manhattan

As we reported earlier this year, we've partnered with the Children's Museum of Manhattan to produce the JBF Family Chef Series, a set of cooking demonstrations that feature affordable and healthy recipes for families. The last installment was led by JBF Award winner and healthful-cooking advocate Michel Nischan, who showed the kids in attendance how to make an ancient grain risotto and caramelized Brussels sprouts with cranberries (get the recipe here).


The next session, featuring

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