JBF Trip Planner: Portland, Maine

The oyster menu at Eventide in Portland, Maine

 

If you’re anything like us, the first thing you do when planning a trip—perhaps even before booking a plane ticket—is figure out where you’re going to eat while you’re there. Museums, sightseeing, and shopping are all well and good, but food is often the main attraction. To make trip planning a little easier, we’re compiling lists of our can’t-miss pit stops in some of our favorite places. JBF Award winners, hole-in-the-wall favorites, America’s Classics, and one-hit wonders—we’ll give you a quick rundown of our absolute must-eats in each featured location.

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Low-key Portland, Maine, has quietly become a culinary powerhouse, with Japanese noodle joints, cheeky oyster bars, and artisanal gelato shops headlining the small city's impressive array of edible... Read more >

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On the Menu: Week of September 16

guests at the James Beard House

 

Here's what's on next week's Beard House calendar:

 

Tuesday, September 18, 6:00 P.M.

Women in Culinary Leadership Dinner

The James Beard Foundation and Vermilion will host a thought-provoking panel discussion and five-course Indian-Latin fusion dinner to create awareness of the rarity of women in leadership roles in the culinary industry. In addition, Vermilion founder Rohini Dey will announce the launch of the James Beard Foundation/Vermilion Women in Culinary Leadership Scholarship, as well as the ongoing Chefs for Women program at Vermilion. (Note: this event will take place at Vermilion restaurant in New York City.)

 

Tuesday, September 18, 7:00 P.M.

Julia Child Centennial Celebration

Few have truly... Read more >

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Recipe Roundup: Herb-Enhanced Desserts

 

Fresh herbs can lend desserts a subtle aromatic note that completely transforms the dish. Here are a few of our favorite herb-enhanced sweets.

 

Basil-Peach Sorbet

The perfect ending to a summer meal, this subtle sorbet is made with sweet, ripe peaches and a basil-infused simple syrup.

 

Chocolate-Rosemary Bombolini

Bombolini are essentially Italian doughnut holes. This version from chef Matt Kelley is filled with a rich, rosemary-scented chocolate ganache.

 

Chilled Watermelon Soup with Mint and Ginger

The classic combination of watermelon and mint is enlivened with a touch of ginger in this refreshing, sweet soup from Carla Pellegrino.... Read more >

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Recipe Roundup: Global Cuisine

Stephanie Izard's recipe for Portuguese malasadas, adapted by the James Beard Foundation

 

In a dinner rut? Find mealtime inspiration——and cram for our international cuisine quiz——with this collection of recipes from around the world.

 

Goan-Style Shrimp Curry

This coconut-scented curry from chef Suvir Saran is inspired by one he had at a friend's home in Goa. Sambhaar is a blend of spices frequently used in South Indian cooking; if you can't find it, substitute whichever curry powder you have on hand.

 

Lamb Stuffed with Feta, Sun-Dried... Read more >

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Lunch: It's Not Just for Kids

grown-up lunch recipes, curated by the James Beard Foundation

 

It’s back-to-school time, but you don’t have to be a kid to appreciate a good brown-bag lunch. Here are some decidedly grown-up meals we’d trade for any day:

 

Stilton Ploughman's Lunch with Port-Poached Pear Relish [JBF]

Like a Lunchables package...except with Stilton and a spicy relish of Comice pears poached in Port. To brown-bag it, choose a country loaf or a hunk of ciabatta in place of the baguette and pack the relish in a separate container.

 

Miso-Marinated Pork Bento [Just Bento]

Who wouldn't love sitting down to a lovely bento box filled with miso-marinated pork, Japanese omelet, sautéed greens, and brown rice? Carrot and zucchini flower cut-outs are strictly optional, but we think they... Read more >

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