Video: James Beard's Recipe for Cioppino

 

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.


Growing up in Oregon, James Beard was raised on the seasonal bounty of the Pacific ocean, so it’s no surprise that cioppino was one of his favorite ways to highlight seafood. The dish originates in San Francisco, where Italian immigrants infused the local daily catch with the flavors and philosophy of their native cuisine. The result is a light tomato-based stew, versatile enough to be made all year long. Watch the video... Read more >

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Recipe: Sage Custard with Coffee Caramel and Plum Sauce

 

Often relegated to a supporting role in a roast or soup, earthy sage is front and center in this creamy custard from New Jersey-based pastry chef Andrea Lekberg. A strong coffee-spiked caramel keeps the dessert's richness in check, while a simple sauce made from plum jam adds a crowning touch of sweetness. 

 

Get the recipe here.

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Recipe Roundup: Holiday Cookies

 

There are many reasons to appreciate holiday cookies: they satisfy even the most overbearing of in-laws; they’re sweet sustenance for shivering carolers; and they bring us all together via a shared love for creamed sugar and butter. While every family has their own cookie traditions, we hope to add to the season's spirit with a few of our own festive recipes.


Let's Sugar Cookies
Throughout his childhood, James Beard enjoyed these simple, elegant sugar cookies made by Jue Let, the Beard family’s personal chef. But don’t be fooled by their innocent looks: the cookies contain mace, the outer membrane of nutmeg that packs a more pungent flavor.... Read more >

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Recipes: James Beard’s Very Special Steak Dinner

 

As one of the culinary world’s ultimate entertainers, James Beard knew a thing or two about setting a table for a crowd. With the holiday season right around the corner, we’re here to remind you that cooking an unforgettable dinner in only an hour truly is possible. Give Mr. Beard’s very special steak dinner a whirl—his combination of good planning and deft execution lets you sit down with your guests in a flash. 

 

The main event is James Beard's steak au poivre flambé, which gets a flaming bath in Cognac before being served sizzling and tender. Beard recommends buttery galette potatoes and bright haricots verts to round out the menu. Get the recipes here:

Galette Potatoes
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Recipe Roundup: Seafood Stews

 

Every year on Christmas Eve, Italians around the world gather at the table for an elaborate seafood dinner called the Feast of the Seven Fishes. Though the meal often includes a parade of classic dishes like salt cod (baccalà), seafood salad (insalata di mare), fried smelts, and spaghetti with clam sauce, a simpler menu could feature cold, briny oysters on the half-shell followed by a boldly seasoned seafood stew of any provenance. The beauty of the dish is its versatility: just add green olives and cumin for a Moroccan-style dish, potatoes and chorizo for Portuguese flavors, coconut milk and cilantro for a taste of the Caribbean, or, of course, tomatoes and red wine for a more traditional Italian dish.

 

Cioppino

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Recipe Roundup: Pasta

 

Reinvent pasta night with a bowl of one of these impressive but easy-to-make carb-laden entrées.

 

Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley

Dungeness crabmeat and a squeeze of Meyer lemon juice give the classic carbonara company-worthy panache.

 

Pappardelle with Duck and Juniper Ragù

Red wine, brandy, and citrus zest intensify this rich, hearty winter dish.

 

... Read more >

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Happy Hour: Cardamom Old Fashioned

 

A subtle riff on the classic Old Fashioned, this version—a staple of senior editor Elena North-Kelly’s cocktail repertoire—uses maple syrup in lieu of standard sugar, while handmade cardamom bitters step in for the more traditional Angostura variety, creating a warm, fragrant antidote to cold-weather doldrums. Get the recipe here. 

 

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.

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Recipe: Guava and Cream Cheese Turnovers

 

JBF Award winner Jose Garces's cookbook The Latin Road Home centers around the numerous Spanish-speaking countries that have shaped his career, and the menu at his 2013 Beard House event reflected the book's theme, with each course rooted in the cuisine of a different nation. For dessert, Garces served these buttery, Cuban turnovers, or pasteles, made by enveloping guava paste and cream cheese in puff pastry. Using store-bought pastry, you can enjoy them at home, too. 

 

... Read more >

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Recipe Roundup: Wild Mushrooms

 

Though it can be next to impossible to get a wild mushroom forager to share his secret patch, it's never hard to find a recipe that puts the flavorful funghi to good use. Here are a few of our favorites: 

 

Soufflé Crêpes with Wild Mushrooms and Crescenza Cheese

Golden crêpes are filled with earthy sautéed mushrooms and a savory pastry cream made with soft-ripened Crescenza cheese. 

 

Wild... Read more >

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Beard House Recipe: Giada's Rigatoni with Vegetable Bolognese

 

Rigatoni with Vegetable Bolognese / 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 last month. 

 

 

The evening... Read more >

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