What's Cooking: Our Favorite Chicken Recipes

 

Chicken, again? You heard us. Unparalleled in its versatility, chicken makes a terrific blank canvas for a myriad of enticing flavors, cuisines, and techniques. Take your pick from some of our favorite rut-busting chicken recipes—we promise you won't ruffle any feathers. 

 

Lemon Chicken

For this crowd-pleasing dish, JBF Award winner Michel Richard flavors chicken with roasted lemon pulp. You can roast the citrus a day before cooking the chicken, or you can multitask by roasting the lemons and marinating the chicken at the same time.

 

Chicken Wing Tacos with Salsa Macha

This dish from New York City taco guru and Beard Award semifinalist Alex Stupak riffs on traditional game-day chicken wings with a fiery, addictive salsa made with peanuts,... Read more >

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Recipe: Caramelized Apple Clafoutis

 

We're not big fans of the "easy as pie" idiom. Since when is processing, chilling, and rolling out pie dough considered an easy task? A custardy clafoutis, on the other hand, is versatile, elegant, and truly simple. And if you live by the “apple a day” mantra like we do, then you'll love folding your favorite variety into this addictive version from San Diego–based chef Brian Redzikowski. An alum of Le Cirque, Nobu, and Joël Robuchon restaurants and now helming the kitchen at Kettner Exchange, Redzikowski will serve his caramelized apple clafoutis at his upcoming Beard House dinner next month. If you can't make it to the Big Apple to indulge in Redzikowski’s progressive American cuisine, just take a bite out his apple... Read more >

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Happy Hour: The Tramp Cocktail from Seattle's Canon Bar

 

Made famous the world over by New York City's legendary Waldorf Astoria, the classic pre-Prohibition Charlie Chaplin–inspired cocktail gets an effervescent update at Canon, Seattle’s whiskey and bitters emporium and a 2015 semifinalist for our Outstanding Bar Program award. Crafted by proprietor Jamie Boudreau, the Tramp cocktail is an homage to the beloved early 1900s tippler. Tradition calls for equal parts apricot brandy and sloe gin, and the addition of bubbly cava brings complexity and whimsy.... Read more >

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Recipe Roundup: Comfort Food Favorites

 

After the excitement and bustle of the holiday season, January might feel like it can drag on forever—but that doesn't mean your recipes need to follow suit. This week, set aside your Redzepi-inspired creations and that 30-step recipe for Pierre Hermé macarons and make one of these simple, satisfying dishes instead.

 

Roast Chicken with Basil, Scallions, Lemon Butter, and Potatoes
It doesn't get much better than a butter-rubbed roast chicken with crisp potatoes. This easy recipe from Mindy Fox's lovely A Bird in the Oven, and Then Some is one you'll return to again and again.

 

Farmer's Mac and Cheese
The... Read more >

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Beard House Recipe: Oyster Crudo with Prosecco Mignonette

 

Oyster Crudo with Prosecco Mignonette / La Dolce Vita

 

Emmy Award–winning chef Giada De Laurentiis is known for many things: her celebrated Food Network shows, elegant California-inflected Italian cooking, and contagious smile, among them. Now with an eponymous Las Vegas restaurant under her belt, the petite powerhouse’s brand continues to grow ever more fierce—and New York City diners were treated to an evening of Sin City decadence when the celebrity chef brought her iconic fare to the Beard House at the end of November. The evening was a culinary slam-dunk from start to finish, from her delicate lemon–crab arancini to her hearty ... Read more >

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What's Cooking: 5 Recipes for the Weekight Francophile

 

Think French cuisine is too daunting for a home cook? Not with these dishes. Indulge your inner Francophile with these five simple, weeknight-friendly recipes for each day of the week, ending with a creamy crowd-pleaser perfect for unwinding with friends on Friday night.

 

Monday: Stewed Big Bean Cassoulet
Chock full of beans and vegetables, this meatless version of the classic French cassoulet doesn’t disappoint. To make it truly vegetarian, just substitute vegetable broth for the lobster and chicken stock.

 

Tuesday: Grilled Loup de Mer with Braised Fennel
This simple but elegant grilled fish has lovely, crisped skin and is paired with a simple citrus sauce. Loup de mer is also known as branzino; have your fishmonger fillet it for you.

 ... Read more >

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Happy Hour: The Optimist Cocktail from the Hawthorne

 

For a delicious cocktail that intrigues the palate (and any booze-loving friends), opt for the Optimist cocktail from Boston's beloved watering hole, the Hawthorne. The staff of the 2015 semifinalist for our Outstanding Bar Program award knows a thing or two about the pursuit of the perfect cocktail. Hawthorne bar manager Jared Sadoian crafted this heady mix of liquors featuring sherry as the low-key superstar ingredient, noting that it "brings a ton of flavor and acid to a cocktail without overpowering other ingredients." Combined with the herbaceous, grappa-based Amaro ... Read more >

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Video: How to Make Truffled Popcorn

 

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.

 

This fancy, truffle-infused popcorn recipe from JBF Outstanding Chef award winner Patrick O'Connell is so... Read more >

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Recipes: A Taste of Paradise

 

 

Treat yourself to a staycation with a menu inspired by some of our favorite tropical locales. Serve with a light ale or the fizzy mango–mezcal paloma featured below.

 

Paloma de Mango y Mezcal

Mezcal, mango purée, and a hint of cilantro enhance the paloma, a popular Mexico City cocktail finished with a splash of grapefruit soda.

 

Kokonda (... Read more >

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Stick a Pork in It: Matt McCallister’s Pork Roast with Collard Greens and Sweet-and-Sour Onions

 

Veg-centric chef Matt McCallister just wants an old-school, juicy pork roast.

 

“Our backyard was awesome," Matt McCallister says excitedly. Baseball cap on and chambray sleeves rolled up, the inked-up chef reminisces about the green oasis tucked behind his home growing up in Scottsdale, Arizona. "We had a fig tree, a strawberry patch, and an olive tree. We brined our own olives," he rattles off enthusiastically. "My brothers had no interest in any of that. So it would be me, and it's just always been my thing." That explains the care McCallister takes with the vegetables he masterfully cooks at FT33, his rowdy, vegetable-forward restaurant in Dallas. He layers rounds of turnips atop gulf crab like chrysanthemum petals and constructs... Read more >

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