Valentine's Day Recipe: Chocolate Budino with Candied Hazelnuts and Grapefruit

Recipe for Chocolate Budino with Candied Hazelnuts and Grapefruit, adpated by the James Beard Foundation

 

Not a fan of cramped tables and half-baked prix fixe menus on Valentine's Day? We don't blame you, especially if you're game to make this elegant Italian pudding from Bob Truitt, who oversees the dessert program at Marea and other restaurants in Michael White's Altamarea Group. The budino alone is wonderful, but accessorizing it with the Campari-scented grapefruit peel and toasted, sugar-slicked hazelnuts makes it worthy of a white tablecloth.

 

Get the recipe here.

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Recipe: Grapefruit Posset

Kristin Butterworth's recipe for grapefruit posset, adpated by the James Beard Foundation

 

A British pudding of sweetened cream that's lightly curdled with acid, posset might be the most low-maintenance dessert we know. Posset is not a shopping-list generator: chances are you already have what you need to whip up a basic one. It's not a kitchen diva: making a batch doesn't require scrounging up multiple mixing bowls, lugging out your Kitchen Aid, or even turning on your oven.

 

At the Grill Room at Windsor Court in New Orleans, Kristin Butterworth's tasting menu concludes with a simple "citrus posset." She sent us a version that's flavored with grapefruit, but we think it would play nicely with any winter citrus, like tangerine, blood orange, or Meyer lemon. 

 

Get the recipe here.... Read more >

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Recipe: Pimento Cheese Fritters with Green Tomato Jam

Daniel Doyle's recipe for Pimento Cheese Fritters with Green Tomato Jam, adpated by the James Beard Foundation

 

We used to think that plastering pimento cheese over the nooks and crannies of a cracker was as good as it gets, but we were wrong. Daniel Doyle of Charleston's Poogan's Porch has given this beloved Southern condiment a greater purpose, packaging it inside addictive, gumball-sized fritters. “Pimento cheese is inherently Southern, so why not make it the focus of a dish?” he says. “And why not a fritter?” Who are we to argue?

 

Get the recipe here.

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In Season: Meyer Lemons

Meyer lemons

 

Lemons are a beloved tool in our kitchen arsenal, but Meyer lemons, those smooth, golden citrus celebrities, are another thing entirely. Subtly sweet and deeply perfumed, this magical winter fruit will transform desserts, seafood dishes, and even pasta.

 

Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley

Dress up a classic carbonara with Dungeness crabmeat and Meyer lemon zest, which gives the dish extra vibrancy.

 

Lobster Tabbouleh with Meyer Lemon Vinaigrette

This simple tabbouleh includes plenty of flavorful herbs and a generous amount of lobster. Serve it in endive leaves as an hors d'oeuvre or on its own as an elegant side dish.... Read more >

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Recipe: Pink Apple Crostata

Recipe for Pink Lady Apple Crostat, adapted by the James Beard Foundation

 

It's tough out there. It's cold. It's dark before we leave the office. And when it comes to local fruit, it's nothing but apples.

 

The antidote to all this midwinter ennui? Well, we can't help you there, but we can give you an apple recipe that's truly easier than pie.

 

Brought to us by Corkbuzz in New York City, this rustic, free-form crostata holds slices of Pink Lady apple, a variety that's tart and deeply flushed, tossed in a coriander-forward spice mixture. (If you can't find Pink Lady apples, substitute Honey Crisps or Jonagolds.)

 

And it's a cinch to prepare: just roll out your dough (don't fret if it's not a perfect circle), mound the apple filling in the middle, and fold over the edges. No pie pan or decorative crimping... Read more >

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Super Bowl Snacks!

Super Bowl recipes from the James Beard Foundation


While we don't always root for the same team (or even agree that watching spandex-clad men hurling themselves into a pig pile is a Sunday night well spent), we fully support the once-a-year excesses of the Super Bowl spread. Here are some of the nibbles you'll find on ours:

Guacamole
This was James Beard's to-go guacamole recipe. Keep it clean and just stick to the basic ingredients, or try adding one of Beard's various extras, like diced tomatoes, crumbled bacon, or roasted peanuts or almonds.

Pork Cracklings
Make it a true pigskin party and put some pigskin on the table. These pork cracklings are simply seasoned with salt and pepper, but feel free to experiment. The recipe includes 12 hours of... Read more >

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Recipe: Meyer Lemon Panna Cotta with Candied Kumquats and Sea Salt–Roasted Pistachios

Bronwen Wyatt's recipe for Meyer Lemon Panna Cotta with Candied Kumquats and Sea Salt–Roasted Pistachios, apdated by the James Beard Foundation

 

Sweet, mellowly acidic, and believed to be a cross between a common lemon and a mandarin orange, Meyer lemons are one of the more beguiling varieties of winter citrus. We love the soft tang they give to sweets, like this sophisticated panna cotta from pastry chef Bronwen Wyatt of La Petite Grocery in New Orleans. In addition to showcasing the Meyer lemon's delicate flavor, the dessert is also an homage to Turkey, which Wyatt visited a couple of years ago. "I was incredibly inspired by the flavor profiles in Istanbul," she says. "The touch of orange blossom water in the panna cotta and the roasted pistachio garnish are a nod to its cuisine... Read more >

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Recipe: Roasted Clams with Herb Jam and Chorizo Butter

Recipe for Roasted Clams with Herb Jam and Chorizo Butter, adpated by the James Beard Foundation

 

Nantucket's Cru is closed for the winter, so chef Erin Zircher recreates the restaurant's seafood-focused hits, like these rich and satisfying oven-roasted clams, at home. “It's a wonderful recipe for a dinner party, as all of the components can be put together ahead of time,” she tells us. She suggests smearing spoonfuls of leftover herb jam on flatbread, or folding it into morning omelets.

 

Get the recipe here.

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Crowd-Pleasing Casseroles

Colman Andrews's shepherd's pie

 

If you haven't made a casserole lately, it's time to give the unsung hero of the workweek another look. These anything-but-outdated dishes are among our favorite make-ahead meals.

 

Old-Fashioned Rich Chicken Pie

A dash of Tabasco adds a jolt of vibrancy to this classic comfort-food dish. (A cup of heavy cream doesn't hurt either.)

 

Shepherd's Pie

Made with flavorful ground lamb, this irresistible one-pot meal from cookbook author Colman Andrews is a simple Sunday-night project.

 

Cornbread-Crusted White Chili with Green Chilies and Hominy

Looking for a way to repurpose leftover roast chicken? Try this insanely... Read more >

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Recipe: Le Père-Bis Cocktail

Jim Meehan's hot toddy: Le Père-Bis

 

In search of a unique hot toddy recipe, we turned to Jim Meehan, who can be found stirring and shaking cocktails at New York City’s PDT, winner of the JBF Award for Outstanding Bar Program in 2012. He shared his favorite take on this wintertime pick-me-up: Le Père-Bis. “A few years ago, Rob Cooper asked me to create a winter warmer with what was then was his new spirit, St-Germain,” Meehan told us. “I mixed it with one of Islay’s legendary peat monsters, Ardbeg 10 Year, and found that the elderflower balanced the Scotch gracefully.”

 

Get the recipe here.

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