Video: How to Make James Beard's Blueberry Clafoutis

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

Clafouti, a classic French dessert from the Limousin region, is traditionally made with sour cherries, but this version becomes all-American with the addition of blueberries. A... Read more >

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Top 5 Things to Make with Yogurt in the Summer

 

Anyone who has walked down the dairy aisle recently has witnessed yogurt's ascendance. What was once a paltry selection of a few fruit flavors plus some nonfat options has morphed into a well-marketed superfood. "It's very much on the radar in a way it wasn't ten years ago," says Cheryl Sternman Rule, author of Yogurt Culture. "Yogurt has taken over the dairy case."

 

And for good reason. Yogurt is a staple food in myriad world cuisines—Greek, Indian, Pakistani, Turkish—and it's extremely healthy in ways both well-established (as a source of protein and calcium) and still emerging (as a source of healthy bacteria in our microbiomes). It's also delicious, especially in summer, when its cool, creamy... Read more >

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Video: How to Make Fattoush

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 
 

Stuck with leftover pita bread and not enough falafel to fill it with? Instead of grinding it up for... Read more >

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5 Easy Ways to Use Up Summer Fruit Before It Goes Bad

 

Summer fruit is so precious and fleeting, sometimes it can be hard to hold back at the market. We come home loaded down with baskets of cherries and blueberries, quarts of tiny plums and fuzzy peaches. And inevitably some of it ends up crossing the line between peak ripeness and too-mushy-to-eat-raw, and we toss it. But this summer, make it your mission not to let over-ripe fruit go to waste. Transform those bruised nectarines, mushy apricots, and smashed strawberries into jams, scones, homemade cocktails, smoothies. Make the most of the season. Leave no stone fruit unturned. Here's how:

 

1) Make a hodgepodge compote: peel and dice whichever fruits have become mushy and over-ripe: peaches, apricots, cherries, rhubarb, it doesn't matter. In a medium saucepan, combine the fruit, a squeeze of lemon, and a couple of heaping tablespoons of granulated sugar. Simmer on low heat until the fruit has broken down and the mixture is beginning to thicken, about 10-15 minutes. Taste. If it's too... Read more >

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Happy Hour: How to Make the Flatiron Lounge's Toronto Cocktail

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

We all love a well-crafted Manhattan, but it's nice to stir things up every now and then. For a beverage that offers a similar boozy punch and a pleasing balance of sweet and bitter notes, take a sip of the... Read more >

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Recipe: Jacques Torres's Fig Ice Cream

 

Whether you prefer your ice cream unadorned, handheld, or decked out in sensational sundae style, our selection of recipes from JBF Award winners are guaranteed to please fans of all flavors. First up: 

 

Fig Ice Cream

JBF Award Winner Jacques Torres
Jacques Torres Chocolates, NYC

 

Jacques Torres counts this fig ice cream as one of his absolute favorite flavors: “at the end of the summer, the black mission figs taste like honey, they’re so flavorful.” Each year he saves some fruit and purées it so his shops can sell the flavor as soon as the temperatures start to climb and New Yorkers come calling for their cones. Get the recipe here.... Read more >

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Recipe: James Beard's Steak au Poivre for Easy Summer Grilling

 

What can a cookbook first published in 1955 teach the modern chef? A lot.

 

If you’re a cookbook geek like me, it’s easy to get swept up in the latest trend, whether it’s finding the perfect recipe for raw vegan chocolate truffles or trying your hand at molecular gastronomy. But, really, it’s the simple, classic recipes like steak au poivre that never go out of style.

 

Enter James Beard’s The Complete Book of Outdoor Cookery,... Read more >

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4 Homemade Ice Cream Recipes That Will Put the Storebought Stuff to Shame

 

Many of us relegate our ice-cream maker to the far reaches of the pantry, where we occasionally eye it guiltily before taking a pint of storebought ice cream out of the freezer and convincing ourselves that it's just as good as homemade. Why don't we use our ice-cream maker more often? Two reasons: 1) We don't plan ahead so the ice-cream maker base is never chilled, and 2) The project seems daunting. But it doesn't have to be. Move some frozen peas aside and try one of the following recipes, which include three simple ice creams and one knock-your-socks-off sundae for when you're feeling more ambitious.

 

Fig Ice Cream

Jacques Torres likes to make this dessert with honey-sweet black mission figs at the end of summer, but we can't wait that long.

 

Salted Caramel Ice Cream Sundae

This genius, circus-inspired sundae... Read more >

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Recipe: Ginger Cookies for Ice Cream Sandwiches

 

Whether you prefer your ice cream unadorned, handheld, or decked out in sensational sundae style, our selection of recipes from JBF Award winners are guaranteed to please fans of all flavors. Next up:

 

Ginger Cookies for Ice Cream Sandwiches

JBF Award Winner Emily Luchetti
Chief Pastry Officer, Big Night Restaurant Group

 

When making ice cream sandwiches, you need just the right cookie—thin enough that it won’t crumble when you bite into the cookie, but not so sturdy that the ice cream squishes out the other end when you take your first bite. These ginger cookies from pastry chef Emily Luchetti are just as delicious on their own as they are when they’re... Read more >

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New Biographical Cookbook About JBF Award Winner Paula Wolfert

 

On the shelves of the world's most renowned chefs (think Mario Batali, Yotam Ottolenghi, and Alice Waters) sit at least one–if not many–of Paula Wolfert's nine groundbreaking cookbooks. Three years ago, the multiple James Beard Award–winning author was diagnosed with Alzheimer's. Her response? To dive into research on the disease in the same way she meticulously researched the the cuisines of Morocco and Southern France when writing her cookbooks. She found a study that showed how diet and other lifestyle changes could partially reverse cognitive decline, and turned to food as medicine. 

 

 

Today, she feels better than she has in years. Her former editor at Food & Wine, Emily Kaiser Thelin, has teamed up with a publishing dream... Read more >

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