Beard to Table: James Peterson's Meat Loaf

James Peterson's recipe for meat loaf

 

In this new series, we'll be taking a closer look at some of our favorite recipes from JBF Award winners as well as from Beard himself. To start, we turned to a beloved cold-weather staple: meat loaf.

 

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A well-made meat loaf is a dinnertime workhorse. It's comforting, it's savory, it can be dipped in ketchup: what's not to love? But if you haven't yet seen the meat loaf light (perhaps the memories of the too-dry, or too-moist, or too-chunky ones of your childhood still linger), get ready to be convinced. James Peterson's bar-setting recipe for the classic dish, from his JBF Award–winning cookbook Meat: A Kitchen Education, is the one that's going to make you a believer.

 

Peterson's meat loaf recipe distinguishes itself in a few key ways:

 

1) It's intensely... Read more >

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Recipe: Roman Chicory Salad

Tim Bodell's Roman Chicory Salad, adapted by the James Beard Foundation

 

Puntarelle, fennel, citrus, anchovy vinaigrette. Save for the puntarelle (which is a type of chicory), it sounds like a conventional combination,  But this isn't just any salad: it's the recipe that chef Tim Bodell makes for legendary filmmaker Francis Ford Coppola when he dines at Rustic, Francis's Favorites, the on-site restaurant at Coppola's winery. Bodell even uses an authentic puntarelle cutter from Italy to prep the greens. 

 

Get the recipe here. 

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Recipe Roundup: Super Bowl Spread

Alex Stupak's recipe from guacamole with pistachios, adpated by the James Beard Foundation

 

Regardless of which Harbaugh brother you'll be rooting for this Sunday, everyone can agree that half the fun of watching the Super Bowl is pigging out on the snacks. This year we're upping our game with pumped-up versions of crowd-pleasing classics.

 

Honey-Habanero Chicken Wings

Potent habanero peppers add an undercurrent of heat to the sweet and buttery sauce that accompanies these wings.

 

Guacamole with Pistachios

Pistachios add striking crunch to this addictive guacamole from chef Alex Stupak of the Empellón restaurants.

 

Cornmeal-Crusted Oysters with Sriracha Rémoulade... 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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Recipe: Cornmeal-Crusted Oysters with Sriracha Rémoulade

 

Your football team—fantasy or real—may fall short year after year, but you can always count on an over-the-top spread on the day of the Super Bowl.

 

While wings, chili, and guacamole are always guaranteed a spot on our menu, the rotating setting of the big game gives us an excuse to throw some regional foods into the mix. This year's Super Bowl takes place in New Orleans, so we're planning on serving a few Gulf-inspired offerings, like these bite-sized oyster nuggets from Karey Johnson of Glow, located a leap down the coast in Rockport, Texas. Johnson coats her oysters in chili and garlic powder–seasoned cornmeal, fries them until crispy, and serves them with lime wedges and a garlicky, sriracha-spiked rémoulade.

 ... Read more >

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Recipe: Parsnip Cake

Rosiana Tong's parsnip cake, adapted by the James Beard Foundation

 

Parsnip cake doesn't enjoy as high of a profile as its carrot-based cousin, but it's equally tasty and a breeze to prepare. This version from Berwyn, Pennsylvania's Nectar uses a fat pinch of baking spices to coax out the earthy sweetness of the grated root vegetables. If you have a food processor and a fine shredder disc, we recommend using them to prep your parsnips. The disc will produce a more delicate cut than a box grater will, and your finished cake will have a more pleasing texture.

 

Get the recipe here. The Nectar team will be cooking at the Beard House on February 8.

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Recipe Roundup: Stews

 Michael Bologna's recipe for white bean and sausage stew, adapted by the James Beard Foundation

 

Get out your Dutch oven: it's stew season. From quick coconut shrimp to a lamb stew studded with parsnips and bacon, here are some of our favorite rib-sticking recipes.

 

White Bean and Sausage Stew [JBF]

This greens-flecked stew is simple enough to pull together on a weeknight. Drizzle with olive oil and sprinkle with Parmesan cheese before serving.

 

Green Chile and Chicken Stew [BA]

A purée of roasted tomatillos, peppers, and chiles gives this dish its piquant depth.

 

Lamb Stew with Parsnips, Bacon, and Fennel [JBF]

Ladle this... 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 about a year 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: Guacamole with Pistachios

Alex Stupak's recipe from guacamole with pistachios, adpated by the James Beard Foundation

 

When it comes to guacamole upgrades, we used to think that we had seen it all, but we were happily proven wrong at Empellón Cocina, where the house guacamole comes loaded with pistachios. Chef and wd~50 veteran Alex Stupak, who tells us that his favorite flavor is "crunchy", gently toasts the nuts in olive oil, then folds them into a minimal mix of avocado, jalapeno, onion, cilantro, and lime juice. A little toasting oil, infused with flavor of the pistachios, is spooned over the dip before serving.

 

Get the recipe here. The guacamole will also be on offer when the Empellón team cooks at the Beard House on... 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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