Melon Baller: Jim Meehan's Take on a Watermelon Margarita

 

I like the idea of a watermelon margarita. But you can't really substitute watermelon for lime juice—it just doesn't have that acidity. And sure, you could add watermelon on top of the lime juice, but to me, that's kind of like making a banana daiquiri. Is it a tasty drink? Sure. But should you do it? Out of principle, probably not. Also there's the issue of strength. People tend to think of the margarita as a light and refreshing drink, but between the tequila and tripe sec, your typical margarita can be stronger than a Manhattan. So I like the idea of adding tequila to something traditional and quite light, like aguas frescas. These are the natural sodas of Mexico, typically made with watermelon, hibiscus, or tamarind. I operate on the "what grows together, goes together" principle, so adding tequila to a traditional Mexican beverage just makes sense.

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Waste-Less Recipe: Amanda Cohen's Beet Greens Pesto

 

Our latest mantra: think before you toss! Chances are you can stretch your market haul into many more meals by just reimagining items you’d normally chuck in the trash (or, for bonus points, compost). Here, vegetable maven Amanda Cohen of New York City's acclaimed Dirt Candy recommends combining the oft-discarded beet greens (rich in vitamins A, C, and folate) and addictive pistachios into a rich, vibrant pesto. This simple, delicious recipe makes creative use of a kitchen staple you’re probably already buying, and in turn, does wonders for your wallet—and the environment.

 

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Stems and Shells: Cooking with the Whole Vegetable

 

With "nose-to-tail" flying around the culinary scene like a swarm of bees, it was only a matter of time until the ethos of full, purposeful utilization made its way into the world of vegetable scraps. In this series, Tasting Table talks to food experts who are treating former cast-offs like broccoli stems, potato peels, or cabbage cores as ingredients to be cherished.

 

Aki Kamozawa and Alex Talbot are the married brains behind Ideas in Food, a combination blog, workshop, consulting firm, and all-around culinary brain trust that serves as a point of inspiration for many professional chefs. Their approach involves taking a second look as a starting point and seeing what others take for granted as an opportunity to explore new avenues in the kitchen. Can we do it better? Can we create... Read more >

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Stalk to Stem: Cooking with the Whole Vegetable

 

With "nose-to-tail" flying around the culinary scene like a swarm of bees, it was only a matter of time until the ethos of full, purposeful utilization made its way into the world of vegetable scraps. In this series, Tasting Table talks to food experts who are treating former cast-offs like broccoli stems, potato peels, or cabbage cores as ingredients to be cherished.

 

Carol Blymire, the blogger behind French Laundry at Home and Alinea at Home and co-author of Mike Isabella's Crazy Good Italian, loves chard stems. Cooking her way through two of the most revered cookbooks of our time has given her an attention to detail... Read more >

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Waste-Less Recipe: Shaved Broccoli Stalk Salad with Lime and Cotija

 

Chefs around the country have embraced the concept of nose-to-tail cooking, and lately, there’s been more attention given to reimagining lesser-used vegetable parts in the kitchen. For guidance and inspiration, we tapped JBF Award–winning author Tara Duggan, who penned Root-to-Stalk Cooking: The Art of Using the Whole Vegetable (Ten Speed Press, 2013), which features flavorful recipes for stalks, ribs, fronds, and stems, along with creative tips for making the most of seasonal ingredients while reducing waste and saving money. Here, she uses often-discarded-but-delicious broccoli stalks and leaves in this unconventional dish—made extra enticing with a squeeze of fresh lime juice and a generous dose of tangy cotija cheese.

 

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We're focusing on solutions to fight food waste all month long! Get... Read more >

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Video: How to Make James Beard's Linguine Verdi al Guanciale

 

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.

 

Are you craving a delicious and indulgent pasta that's easy to throw together after a long day at... Read more >

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Happy Hour: How to Make the Pegu Club's French Pearl 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.

 

With a name as elegant as the French Pearl, you know the origins of this storied beverage must be steeped in history and opulence. This invigorating libation is a tribute to the Beaux-... Read more >

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Waste-Less Recipe: Pan-Roasted Cauliflower Steaks with Tomatoes and Capers

 

Chefs around the country have embraced the concept of nose-to-tail cooking, and lately, there’s been more attention given to reimagining lesser-used vegetable parts in the kitchen. For guidance and inspiration, we tapped JBF Award–winning author Tara Duggan, who penned Root-to-Stalk Cooking: The Art of Using the Whole Vegetable (Ten Speed Press, 2013), which features flavorful recipes for stalks, ribs, fronds, and stems, along with creative tips for making the most of seasonal ingredients while reducing waste and saving money. Here, she recommends a creative use for those cauliflower stalks that would otherwise end up getting tossed: cut into thick cross-sections, sear until golden brown, and top 'em with wilted cauliflower leaves, burst cherry tomatoes, and salty capers.

 

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Happy Hour: How to Make a Mint Julep

 

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.

 

One of the most undeniably refreshing and iconic cocktails to have during the summer is the mint julep. A must-have accessory for watching the... Read more >

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Recipe: Sweet Corn Budino with Blueberries and Cornmeal Shortbread

Sweet Corn Budino with Blueberries and Cornmeal Shortbread, adpated by the James Beard Foundation

 

There's a lot of corn out there, folks, and only five weeks to go until Labor Day. (How did that happen?) Go ahead and save some cobs for the grill, but we urge you to think beyond savory, too. This lovely budino from JBF Award–winning pastry chef Karen DeMasco is an excellent vehicle for corn's natural sugars. For a simplified version of the dessert, omit the cookies and compote and scatter your puddings with fresh blueberries. 

 

Get the recipe here.

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