Slurp's Up: Charles Phan's Pho Bo Recipe

 

“I brought some whiskey," chef Charles Phan says, setting down a bottle of Four Roses on a long wooden table. It's a couple hours before the final dinner of the totally packed, three-day pop-up of Phan's famed San Francisco Vietnamese restaurant, The Slanted Door, at Brooklyn's Wythe Hotel—hence the bourbon—and in the calm before the pre-service storm, Phan slipped away to school us in the art of making pho bo.

 

2015 marked the 20th anniversary of the... Read more >

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Tips: Better Weeknight Dinners

 

Just because you worked late doesn’t mean you don’t deserve a satisfying, home-cooked dinner. So put away the cereal bowls and take-out menus: JBF staffers have some quick dinner tips that will have you sitting down to the table in a snap.

 

Put an Egg on It

“For Israelis, shakshuka is a breakfast mainstay. For me, it’s a reliably easy and satisfying weeknight dish. You can make a basic version with pantry items: olive oil; a medium onion, chopped; 2 or 3 crushed garlic cloves; a 28-ounce can of peeled whole tomatoes; and eggs. Sauté the onion and garlic in oil, then add the tomatoes. Season with salt, black pepper, and your preferred ground hot pepper. Simmer... Read more >

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Recipe: Drunken Risotto with Wild Mushrooms

 

Nothing complements winter gatherings better than a bowl of rich risotto. This earthy version from chef Joel Huff features a grab bag of wild mushrooms, which make for an especially festive, guest-worthy dish. For the wine, feel free to use any red you have on hand, though we prefer to pour in a Burgundy or Oregon Pinot Noir; the typical "forest floor" character found in these wines is a natural match for the other flavors in the dish. 

 

Get the recipe here.

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Recipe Roundup: Winter Squash

 

Why should summer squash get all the love? Winter squash are some of the most delicious versatile ingredients of the entire year. Although these recipes all call for perennial favorites like butternut squash or pumpkin, feel free to substitute any flavorful, orange-fleshed winter squash you find at the market. We particularly like the Kabocha and Buttercup varieties for their sweetness; Acorn for its dainty size; and Delicata for its hearty, edible peel—but don't be afraid to get creative.

 

Butternut Squash Soup with Curried Pears and Toasted Pecans

Everyone has a favorite butternut squash soup. This one will be yours.

 

... Read more >

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What's Cooking This Week: 7 Satisfying Italian Recipes

 

Want a comforting Italian dinner without filling up on pasta? We know the feeling. These seven delicious recipes will take you through the week, keeping you satisfied with all the vibrant flavors of the boot. 

 

Monday: Potato Frittata

Kick off the week with a meatless main from James Beard himself. Similar to the Spanish tortilla made with potatoes, this Italian version of an omelette can be made with any vegetable you like. Bonus: leftovers are great for breakfast or layered into a sandwich or on top of greens for lunch.

 

Tuesday: Chicken Cacciatore

This rustic, hunter-style dish from Sonoma wine country–based chef Tim Bodell is a deeply satisfying meal of bright ingredients and bold, layered flavors. Packed with cremini mushrooms, veggies, and red wine, we promise it'll hit the spot.

 ... Read more >

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Happy Hour: Minch's Lure from Anvil Bar & Refuge

 

As the weekend nears, we often find ourselves lusting after a quick dive into the boozy embrace of a perfectly crafted cocktail. And what better way to accomplish such a feat than with a libation from a 2015 semifinalist for our Outstanding Bar Program award? The kind folks at Houston's Anvil Bar and Refuge, the city's first bar to wholly devote itself to classic cocktails, have offered up their recipe for the Minch's Lure, a clean tippler that highlights Scotch in all its glory. "My goal was to showcase Scotch in a way that reminded people of how delicate the spirit can be, explained ... Read more >

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Caul Me Maybe: Jimmy Bannos Jr.'s Charred Cauliflower with Toasted Bread Crumbs, Cornichons, and Parsley

 

“I always bust my sous-chefs' chops and ask them, 'Do you have the balls to come up with a vegetable dish?'" That would be Jimmy Bannos Jr., the fourth-generation restaurateur who may be best known for his "Cheese, Wine, and Swine" menu at the Purple Pig on Chicago's Magnificent Mile. Believe it or not, when he starts talking about in-season produce, he lights up like a kid in a (dirt) candy store. "We laugh about this all the time," Bannos says. "There isn't even a spring here in Chicago. You can enjoy something for like three weeks, and it's gone. That's the beauty and the curse."

 

For the James Beard Award winner for... Read more >

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Recipe Roundup: 10 Winter Salads for the New Year

 

Detoxing after the holidays? You don't need to submit to an excruciating juice cleanse to feel virtuous: just fill your plate with hearty greens, citrus fruits, roasted root vegetables, and other satisfying seasonal ingredients. Below, we've got a roundup of our favorite resolution-friendly winter salads.

 

Fattoush with Escarole, Parsley, and Sumac

We love this traditional Middle Eastern bread salad made with toasted or day-old pita. A sprinkle of sumac adds some tartness to this vibrant version from JBF Award winner Ana Sortun.

 

Mixed Beet Salad with Buttermilk–Dill Dressing

Earthy beets get a tangy upgrade with creamy buttermilk, bright lemon, and... Read more >

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Recipe: Champagne Sorbet

 

Did New Year's Eve revelry leave you with any extra bubbly? Don't fret about waste—just turn it into a refreshing sorbet, perfect for starting 2016 on a lighter note. Start this orange-infused sorbet a day ahead of time to give the Champagne mixture time to cool before freezing in an ice-cream maker. Get the recipe.

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Video: Scallops with Apple Gastrique

 

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.

 

Don’t be daunted by the term “gastrique” in this recipe—this bright, fruity sauce is simply a matter of letting apple cider reduce to a soft syrup, which you can do while pulling together the rest of this elegant yet simple weeknight meal. Featuring tender seared scallops, root vegetables, and Brussels sprouts, this all-in-one dish gives you the flavors of winter without weighing you down. Watch the... Read more >

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