Happy Hour: Champion of the Sun Cocktail by 2016 Beard Award Semifinalist The Olde Bar

 

To honor this year’s Beard Awards, we asked each of our 2016 Outstanding Bar Program semifinalists to create a cocktail inspired by a television show. Inspired by It’s Always Sunny in Philadelphia, Chris Mann and his team at the Olde Bar concocted this cheeky tippler because the characters poke fun at “fancy” gin cocktails. Featuring two local Philly products—Bluecoat American Dry Gin and Yards Brewing Co. IPA—the Champion of the Sun cocktail is steeped in the City of Brotherly Love's culture. Get the recipe.

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Recipe: Mint Pappardelle with Morels from Marc Vetri's JBF Award–Nominated "Mastering Pasta" Cookbook

Photo: Ed Anderson

 

JBF Award winner Marc Vetri has a noodle for noodles. The pasta professional has won accolades and leagues of fans for the vibrant regional Italian cooking at his Vetri Family restaurant group in Philadelphia, and recently divulged his dough dos and don’ts in his new cookbook, Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto, which was written with David Joachim and nominated for the JBF Award for Cookbook: Single Subject. Covering over 30 types of pasta dough from egg yolk to flavored pastas like this perfect-for-spring Mint Pappardelle with Morels, Vetri’s tome traverses the Italian culinary landscape, providing both traditional and innovative takes to ensure that home cooks always have a pot of boiling water on the stove.... Read more >

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Happy Hour: The Juice Cocktail by 2016 Beard Award Nominee Cure

 

To honor this year’s Beard Awards, we asked each of our 2016 Outstanding Bar Program semifinalists to create a cocktail inspired by a television show. Neal Bodenheimer, partner at the stylish (and now JBFA-nominated) New Orleans establishment Cure, crafted this “sunrise-style” drink based on the highly publicized trial (and recent television series) The People v. O.J. Simpson. As he explains, the cocktail is irreverent, “because that’s the way we process controversy in New Orleans.” Get the recipe.

 

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Recipe: Miso Squid from the JBF Award–Nominated "Preserving the Japanese Way" Cookbook

 

No one can deny the popularity of salted, pickled, and fermented foods. Nearly every menu we come across at the Beard House features some form of preserved item—from pickled cranberries to salt herring to preserved Meyer lemon, there’s no doubt that preserved foods are de rigueur​ right now. But this palate-expanding trend has long been an essential method to extend the harvest in kitchens around the globe. In her latest cookbook, Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen, Nancy Singleton Hachisu documents Japan's centuries-old techniques that conserve and preserve foods. Featuring Hachisu’s artful yet... Read more >

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Happy Hour: Transfusion Cocktail by 2016 Beard Award Semifinalist Canon

 

To honor this year’s Beard Awards, we asked each of our 2016 Outstanding Bar Program semifinalists to create a cocktail inspired by a television show. This inventive drink from the Seattle beloved watering hole Canon takes its inspiration from The Walking Dead, because everyone knows that the only chance to beat zombie infection is to swap out your blood for booze. Get the recipe.

 

Learn more about the 2016 James Beard Awards.

 

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Recipe: Tacos al Pastor from the JBF Award–Nominated "Tacos: Recipes and Provocations" Cookbook

Photo by Evan Sung

 

After lauded stints as a pastry chef at fine-dining establishments like Alinea and WD~50, Alex Stupak swapped tuilles for tortillas with the opening of his Mexican hot spot Empellón Cocina in 2011. With the Empellón brand now encompassing three restaurants across New York City, the restaurant group's kitchens are serving up some of the metropolis’s best south-of-the-border cuisine. Stupak’s fascination with Mexico’s culinary traditions prompted the genesis of his new cookbook, Tacos: Recipes and Provocations, which was written with former Time Out food & drink editor Jordana Rothman and nominated for our JBF Award for Cookbook: Single Subject. Featuring mouthwatering recipes and lavish photography showcasing the diversity of regional techniques and flavors, the tome is a love letter to all that can be born out of a... Read more >

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Beard House Recipe: Roasted Carrots with Berbere, Charred Dates, and Labneh

 

With spring in full swing, there’s a good chance your CSA bag is brimming with bunches of sweet, vibrantly colored carrots. Don’t give into the impulse to simply munch away, Bugs Bunny–style, for these beauties have much to offer with just a little lovin’ in the oven. Take this roasted iteration that JBF Award nominee Chris Cosentino served at his recent Beard House dinner, which draws its influence from Northern African cuisine and tosses berbere, dates, and labneh into the mix. Tempering the natural sweetness of the carrots and dates with the heat of the spice mix and the bitterness of a strong sear, this recipe coaxes the kind of deep flavors from a seemingly quotidian vegetable that’ll make your guests carrot converts. Find out what's up, doc.

 

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Recipe: Salt-Baked Leg of Lamb from JBF Award–Nominated "Zahav" Cookbook

Photo: Michael Persico

 

The Philadelphia-based Cook N Solo restaurant group draws crowds for the Texas-style pit game at Percy Street Barbecue and the mouthwatering fried chicken at Federal Donuts (not to mention the equally popular Abe Fisher and Dizengoff), but at the center of this budding empire is the modern Israeli cuisine on offer at JBF Award winner Michael Solomonov’s Zahav. Solomonov, a titan of tahini, shares the inspirations and recipes behind some of the restaurant’s most popular dishes in his cookbook, Zahav, which was written with his... Read more >

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Beard House Recipe: Roasted Beet Salad with Miso–Sesame Dressing, Pears, and Frisée

 

An alum of Beantown favorites like Lumière, T.W. Food, and Hungry Food, Phillip Tang has now brought his talents to the new Banyan Bar + Refuge, an Asian-inspired gastropub in the city’s South End that’s already earned a glowing review from the Boston GlobeAt his recent Beard House dinner, the 2016 Beard Award semifinalist chef served innovative, elevated spins on classic Asian flavors, such as sourdough pancakes with pork belly confit, sweet potato–hoisin sauce, pickled onions, and peanutssmoked scallop with... Read more >

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Happy Hour: Polite Provision's Dublin Iced Coffee

 

It’s no secret that San Diego’s dining offerings are replete with pristine seafood, but one of the city’s lesser-known assets is its booming cocktail scene. Later this month, a talented team from Ironside Fish & Oysters and 2016 JBF Award semifinalist Polite Provisions will treat ... Read more >

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