Recipe: Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing

Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing

 

Like many chefs, Kate Ladoulis, who cooks at Django's in Crested Butte, is a victim of a particular seasonal disorder: the persistent struggle to churn out new and inventive dishes during the year's bleaker months for produce.

 

When faced with autumn's first baby root vegetables, Ladoulis made a mental connection with bagna cauda, Italy's garlicky, buttery, and briny version of fondue. She got to work on a spin: chopped white anchovies and garlic were gently simmered in olive oil to make a lighter but still powerful dressing, which she tossed with those vegetables and some hardy greens. After piling it all on a slab of grilled bread, Ladoulis had an inspired salad for her menu—at least until next season.

 ... Read more >

Comments (0)

Recipe: Lardo and Walnut Pesto Crostini

Recipe for lardo and walnut pesto crostini, adapted by the James Beard Foundation

 

Unlike those sweaters gifted from your sartorially-challenged aunt, new crostini recipes are always welcome during the holidays. We love them because they're at once stylish and unfussy: just slice, toast, slather, and serve.

 

In the coming weeks, we'll be plying our party guests with these addictive crostini from Philip Rubino, who runs Moderno and other eateries just beyond Chicago's northern limits. Rubino tops toasted baguette slices with ribbons of lard, then broils the crostini until the fat just begins to dissolve. Before serving, he swipes each one with a pesto of sage and black walnuts, which are more robust in flavor than the English walnuts that line supermarket aisles.

 ... Read more >

Comments (0)

JBF on the Air: Raj Patel

Raj Patel

 

This week on Taste Matters, host Mitchell Davis spoke with Raj Patel, the award-winning writer, activist, and author of Stuffed and Starved and The Value of Nothing. They discussed his new multimedia project, Generation Food, which documents how ordinary women and men around the world are enacting food-system change and "setting the table" for themselves, their communities, and future citizens. Listen below to learn more about Raj’s travels, experiences with global food insecurity, and his proposed solutions to these grave problems.

 

Comments (0)

Recipe: Mâche Salad with Pork Belly Lardons, Crispy Capers, Pine Nuts, and Plum Agrodolce Dressing

Mâche Salad

 

In the American salad bowl, mâche, known also as lamb's lettuce, is often left out of the mix. A variety of longstanding popularity in France, it has a tender, velvety texture and sweet, nutty flavor. Mâche lends itself easily to the autumn salad, without coercing or massaging. Why have we skipped over this green gem?

 

To give these sweet greens their due, we’ve added chef Rosalia Barron’s mâche salad to our fall repertoire. Barron tosses the starter, which also features crispy pork belly, in a wine-infused agrodolce dressing, a traditional... Read more >

Comments (0)

Taste America Local Dish Challenge: We Have a Winner!

Santa Barbara is the winner of the Taste America Local Dish Challenge!

 

The plates have been cleared, the entries have been tallied, and we've got a winning city for James Beard Foundation's Taste America® Local Dish Challenge!

 

After two months of folks dining and Instagramming across the nation, we're excited to reveal that Santa Barbara has taken the title! What's more, this SoCal city took the win through the efforts and patrons of just one restaurant: Julienne, a lovely farm-to-table spot located downtown. Congrats to owners and husband-and-wife team Emma and Justin West! Thanks to your impressive showing, $10,000 will be donated to the Food Bank of Santa Barbara County.

 

We'd like to thank all of the restaurants, chefs, and diners who helped make the Taste America Local Dish Challenge a smashing... Read more >

Comments (0)

On the Menu: Week of November 10

James Beard House

 

Here's what the James Beard Foundation is up to next week: 

 

Sunday, November 10, 5:30 P.M.

Kansas City, MO

The iconic American Restaurant will serve as the backdrop for our perennial Friends of James Beard Benefit in Kansas City. This year, host chef Michael Corvino has culled a formidable team of talent from both near and far to join forces for a stunning menu of contemporary American cuisine.

 

Monday, November 11, 7:00 P.M.

Chefs & Farmers Celebration

Kitchen dynamo Paula DaSilva helped open the renowned 3030 Ocean in Ft. Lauderdale, Florida, over a decade ago and recently returned as the restaurant’s new executive chef. For this dinner, DaSilva has gathered a group of her talented colleagues to serve a fall-themed menu highlighting the... Read more >

Comments (0)

Pages