Beard House Recipe: Arroz con Leche with Horchata, Cinnamon Tuile, and Sesame Seeds

 

Arroz con Leche with Horchata, Cinnamon Tuile, and Sesame Seeds / Vibrant Mexican

 

At his charming New Hampshire eatery, Vida Cantina, chef and owner David Vargas combines the flavors of his family’s Mexican heritage with masterful technique and local terroir. Vargas recently brought his lauded cuisine to the Beard House for a one-night-only tasting menu packed with vibrant bites, beverages, and New England–sourced ingredients. Course after course, guests were impressed with Vargas's rustic yet refined dishes, from... Read more >

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Recipe: Vietnamese Lemongrass–Chile Chicken from JBF Award–Nominated "A Bird in the Hand" Cookbook

 

Cookbook queen Diana Henry has created a legion of loyal readers with her series of reliable, accessible titles that transform the home kitchen into a vehicle for global exploration. With her ninth and most recent venture, A Bird in the Hand: Chicken Recipes for Every Day and Every Mood, Henry conquers the versatile protein with recipes that are seen on the dinner table in Vietnam, the U.K., Greece, and all around the globe. Nominated for our 2016 JBF Award for Best Cookbook: Single Subject, this ode to chicken demonstrates how and why the familiar fowl is enjoyed as a comfort food and eaten during celebrations across nations. With this easy-to-follow recipe for a quick chicken stir-fry, it's easy to see why Henry has such a dedicated following. Fragrant... Read more >

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Beard House Recipe: Crispy Pork Belly with Thai Curry

Photo: Jeff Gurwin

 

While the phrase “Montauk dining” might conjure visions of solely surfside fare, chef Michael Bingham of waterfront hot spot Dave’s Grill made a compelling case for turf-based treats at his recent Beard House dinner. Amongst a menu highlighting the best of the East End’s local bounty, including Toasted Farro with Roasted Sweet Potatoes, Spiced Pepitas, Arugula, and Aged Sherry Gastrique and Golden Tilefish with Cauliflower Purée, Chimichurri, Roasted Oyster Mushrooms, and Bay Leaf Oil... Read more >

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Beard House Recipe: Salt-Roasted Celery Root with Horseradish Cheese Curds, Meyer Lemon Vinaigrette, and Benne Seed Crumble

 

Salt-Roasted Celery Root with Horseradish Cheese Curds, Meyer Lemon Vinaigrette, and Benne Seed Crumble / New England Winter

 

Wintertime, the stingiest of times for Mother Nature, can be something of a Rorschach test for chefs and food lovers: some see the season as a period of deprivation and tedium, while others see an opportunity for resourcefulness and creativity. JBF Award semifinalist Tyler Anderson falls in the latter camp. At a recent Beard House dinner, the Connecticut-based chef served a dish of... Read more >

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Recipe: Fabio Trabocchi's Bucatini with Sardines, Almonds, and Dill

 

James Beard Award winner Fabio Trabocchi of Washington, D.C.'s Fiola proves that fish from a tin has much more potential than a tuna fish sandwich in this salty, savory pasta. He infuses olive oil with garlic, then builds flavor with Espelette, chives, and tomato-packed sardines. The final result is a light yet rich sauce with layers of briny and herbal depth. Top it off with crunchy Marcona almonds and fresh dill, and you have yourself an easy pasta dinner. As always, it's important to salt the pasta water, because, as Trabocchi says, it's the only opportunity to properly season the pasta. For lighter sauces such as this one, go heavier on salting the boiling water, as opposed to the seasoning the finished dish.

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Recipe: James Beard's Garlic Soup

 

Pungent garlic takes on a sweeter, more mellow disposition in this comforting, simple soup by the one and only Mr. James Beard. While the recipe calls for 30 cloves of the powerful allium, it softens into a creamy and aromatic version of its former self after simmering in a flavorful bath of chicken stock, fat, and spices. Egg yolks and fragrant olive oil are whisked in the final stage to give this inviting soup body and richness—and served in a big bowl along with some crusty bread, these basic pantry ingredients are transformed into a warming weeknight meal.

 

Get the recipe for James Beard's simple garlic soup.

 

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Recipe: Truffle–Ricotta Panna Cotta with Lamb's Lettuce

 

We see a lot of chefs making panna cotta at the James Beard House. It's easy to see why: since the dish requires several hours of chilling in order for the gelatin to set, it's an obvious make-ahead dessert for a large crowd. At Sean Woods's Beard House event, he brought panna cotta over to the savory side, combining the requisite cream with a premium ricotta and some truffle oil. To offset the richness, Woods garnishes the starter with crisp lamb's lettuce and matchsticks of quick-pickled radishes.

 

Get the recipe here.

 

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Happy Hour: Sarma's Gin Mare Cocktail

 

With winter in our rearview mirror, we can finally welcome spring with open arms. We think that deserves a toast, and we've got the perfect recipe for it. Brandon Rucker, beverage director of neighborhood darling Sarma in Somerville, Massachusetts, recently brought his skills to the Beard House when he joined his colleague (and 2016 JBF Award semifinalist for Best Chef: Northeast) Cassie Piuma for a modern Middle Eastern feast. Rucker paired this elegant, refreshing cocktail with Piuma's seven-layer hummus for a crowd-pleasing course that mixed seasonal ingredients with the flavors of the... Read more >

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Recipe: Cauliflower with Tandoori Chicken Skin from Chicago's Parachute

 

The team from Chicago's Beard Award–nominated Parachute shows us how perfectly browned cauliflower is a blank canvas for flavor, which in this case comes from crisp spiced chicken skin and a bright herbaceous and tangy raita spiked with cilantro. We know, chicken skin in a recipe with no chicken? Yes, because you can always use chicken a million other ways. Call your butcher and ask for the skin, because they most often have extra. Maybe even ask for enough to make a double batch—because after you've rubbed it with tandoori masala and baked it until deep brown and crunchy, you might want to make more to throw on salads, sandwiches and even pasta. Watch the video below to learn how to make this tantalizing cauliflower dish from Beverly Kim and Johnny Clark​.

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Beard House Recipe: Duck Fat Popcorn with Foie Gras Butter and Truffle Salt

Photo by Philip Guerette

 

In the mood for a truly luxurious movie night? Desperate for a way to add glitz and glam to your dinner party? Look no further than this decadent duck fat popcorn from Aksel Theilkuhl of New York City's Uncle Jack’s Steakhouse. He coats the kernels in duck fat to fry, then tosses the finished product in grated truffles, salt, and a lavish foie gras butter. Theilkuhl served this unctuous hors d’oeuvre at his recent Beard House dinner exploring the cutting of edge of chophouse fare, but you’re only a few ingredients away from sumptuous snack thanks to his straightforward recipe. Get popping.

 

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