Recipe Roundup: Berries

berry recipes from the James Beard Foundation


Went a little berry crazy at the farmers' market? Put that summer fruit to good use with these celebration-worthy recipes.


Blueberry Boy Bait

Named for its rumored man-attracting powers, this cake is delicious on its own or à la mode.


FireBird Raspberry Vodka

Savor the taste of summer all year long with this ultra-easy recipe for raspberry-infused vodka.

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Recipe: Spicy Grilled Octopus and Watermelon Skewers


We love the equal-opportunity aspect of grilling: the high-heat technique is happy to lend its smoky stamp to almost anything that graces the grates.


In this Asian-inspired canapé, Oceana's Ben Pollinger gives octopus some time over the coals. First the tentacles marinate in a bold mix of Korean chili paste, sesame oil, and soy sauce, then take a long steam until tender. After a couple minutes on a very hot grill, the lightly charred octopus is tossed in a Thai basil and kaffir lime vinaigrette, then coupled with juicy cubes of fresh watermelon.


Get the recipe here.

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Recipe: Oyster Shooters with Tomato, Lime, and Chilies


Executive chef Andrew Hebert, who works under the auspices of Jody Adams at Boston's Trade, says the inspiration for these restorative seafood shooters came from his mentor. "When Jody was 16 and traveling in Guatemala, she was turned onto a vibrant and spicy seafood cocktail called vuelve a la vida ("return to life" in English). It's famous in the region for curing hangovers and pleasing the palette, but to me it screams summertime, and I love the balance of sweet and sour." At Trade, Herbert makes a miniature version with Island Creek oysters from nearby Duxbury, packing them with tomato juice, ginger, serrano chili, and citrus into a single slurp. When you need to jump start your palate—or yourself after a rough night—these little spark plugs will do the trick.

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JBF on the Air: Dana Cowin

Food & Wine's Dana Cowin on Taste Matters with Mitchell Davis


Ever wonder what it’s like behind the scenes at Food & Wine? On last week’s episode of Taste Matters, host Mitchell Davis was joined by the magazine’s editor-in-chief, JBF Award winner Dana Cowin, who talked about the constantly evolving landscape of technology in publishing, the unique field of food journalism, and her forthcoming book, Mastering My Mistakes in the Kitchen, which is set to publish in 2014. Listen below to learn more!


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Recipe: Corn Bisque with Crema


Grilled ears of corn, caked in butter, lime juice, and chili powder, are one of summer's greatest, messiest backyard treats. But for gatherings that merit food with more finesse, Brian Roche of Boston's Lolita Cocina & Tequila Bar has translated that winning Mexican formula into an elegant bisque. He keeps the ingredient list short, letting the corn's flavor sing loud and clear. The recipe does call for a good pinch of sugar, but if you're using corn that's especially sweet, you may not even need it.


Get the recipe here.

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On the Menu: Week of July 21

Upcoming events at the James Beard House


Here's what's happening at the Beard House next week:


Tuesday, July 23, 7:00 P.M.

The Whimsical Kitchen

It’s no surprise that Dallas restaurant P|S became a culinary sensation after Najat Kaanache took the helm; the superstar chef had trained at Noma, Per Se, El Bullí, Alinea, and the French Laundry. With her keen eye for presentation and masterful ability to engage all the senses, Kaanache brings a playful twist to haute cuisine.


Wednesday, July 24, 7:00 P.M.

Italian, American, Fabulous

Experience two of Atlanta’s most sought-after restaurants in one artfully executed meal. At STG Trattoria and Bocado, Sean Telo and Adam Waller turn... Read more >

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JBF Kitchen Cam