Recipe: Lentil Soup with Chard and Lemon

James Beard's recipe for lentil soup with chard and lemon

 

With the official start of winter and its accompanying chills only about a week away, it's time to ready our defenses in the kitchen. One of our staples for the season is lentil soup, and this year our plan is to make James Beard's "rather different" version, which was inspired by the vibrant flavors of Syria. He added three quarters of a cup of lemon juice just a few minutes before the soup was finished, giving it a welcome undercurrent of acid. For extra flavor and heft, we like to throw in some diced bacon when we start cooking the lentils. James Beard favored cotechino, an Italian pork sausage that's a classic pairing for these legumes. 

 

Get the recipe here.

 

Your can also find this recipe and more of James Beard's classic dishes in... Read more >

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On the Menu: Week of December 8

Photo taken by Max Flatow

 

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

 

Sunday, December 8, 6:00 P.M. to 8:30 P.M.

The 12th Annual JBF Greens Holiday Party

Join the James Beard Foundation Greens (foodies under 40) when we celebrate the holidays at our annual holiday party. Don’t miss this chance to explore our muse’s home and sample culinary delights from some of the city’s most exciting chefs. A selection of fine wines from the Seeker, cocktails by Junior Merino, and beers from Stella Artois will be served to keep everyone in good spirits. A goodie bag and heaps of holiday cheer are guaranteed. 

 

Monday, December 9, 7:00 P.M.

Winter Black Truffles

The intoxicating aroma of black truffles will perfume the air at this extravagant event. Diners will be... Read more >

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JBF on the Air: Laura Shapiro

Laura Shapiro on Taste Matters with Mitchell Davis

 

Our recent Women in Whites gala is a wrap, but we're not done celebrating and contemplating the impact of female chefs on American food. On yesterday’s episode of Taste Matters, JBF’s Mitchell Davis invited author, journalist, and culinary historian Laura Shapiro on the air to discuss how women's roles behind the stove have evolved over the years. The pair discussed the food culture of the 1950s and how it dramatically changed our culinary landscape, how the idea of a quick, timed lunch was introduced into American culture in the early 1900s and its impact on our perception of food, and much more. To listen to the full episode, click here.

 ... Read more >

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Recipes: Wintry European Supper

James Beard's lebkuchen

 

Chilly, gray days make us long for warm, comforting dinners, like this one featuring a rustic yet refined beef stew and a bowl of dill-flecked homemade noodles. 

 

Viennese Walnut and Horseradish Spread 

Pair this unique and simple hors d'oeuvre with a glass of Riesling or Gewürztraminer. 

 

Beef Cheek Goulash 

Any recipe that begins with rendered duck fat is guaranteed to be good. (Rest assured, you can use canola oil instead.) This rich beef stew from David Bouley takes a bit of time to prepare, but every second will be well worth it. 

 

Dill ... Read more >

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Video: Looking Back on James Beard Foundation's Taste America®

Want to relive the excitement of this year's Taste America? Check out this highlight reel, featuring our Taste America All-Star chefs and some behind-the-scenes looks at all the fun we had across the country this fall.

 

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In Memoriam: Judy Rodgers

In Memoriam: Judy Rodgers

 

We are incredibly sad to hear that chef Judy Rodgers passed away last night at the age of 57. "Judy Rodgers was not only one of America's greatest chefs, having been honored with a JBF Outstanding Chef Award in 2004, but she also epitomized the joy of casual fine cooking as a way to bring people together at her iconic and popular Zuni Café," said JBF president Susan Ungaro. "Her humility and creative genius were legendary. She was an avid note taker, always looking for and jotting down new ways to improve on a dish. I can still picture her with a pencil tucked into her upswept hair. Our foundation has lost a friend and San Francisco has lost a legend."

 

As an Outstanding Chef award winner, Rodgers was profiled in The James Beard Foundation's Best of the Best. Read author Kit Wohl's piece below.

 

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When a beautiful woman is also a famous, celebrated chef, life is rarely fraught with glamor. With no. 2 pencils securing her topknot and... Read more >

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Recipe: James Beard's Salt and Pepper Spareribs

James Beard's salt and pepper spareribs

 

With so much of our energy channeled toward others during the holiday season—making lists for others, full-contact shopping for others, hosting parties for others—it's no surprise that it can feel impossible to make a simple dinner for ourselves. When we need a break from the 'tis-better-to-give-than-to-receive mantra, we turn to James Beard's recipe for salt and pepper spareribs. It's as elemental as it sounds: grab some spareribs, rain salt and pepper over them, throw them in the oven, and put your feet up.

 

Get the recipe here.

 

Your can also find this recipe and more of James Beard's classic dishes in The Essential James Beard Cookbook, a collection of dishes culled from twelve of his iconic books, including Hors d'Oeuvre and Canapés, Menus for Entertaining,... Read more >

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