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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Better Weeknight Dinners

shakshuka

 

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 for 20 minutes, breaking up the tomatoes with a wooden spoon. Use the spoon to make 1 or 2 dimples in the stew. Crack an egg into each dimple.... Read more >

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Champagne Lovers' Menu

 

Planning a celebratory New Year's Eve dinner? You'll really be cooking with gas with this decadent menu composed entirely of dishes made with bubbly.

 

Champagne Jelly with Golden Raspberries and Mint

This delicate, palate-awakening hors d'oeuvre is the perfect starter for an elegant, Champers-themed meal.

 

Warm Oysters with Prosecco, Cauliflower, and Sorrel Soup

Chef Ethan Stowell makes this creamy, oyster-topped soup with Prosecco, but Champagne makes a luxurious substitute.

 ... 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 does, but it's equally tasty and just as much of 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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'Tis the Season...To Make Cookies

 

This is the time of year when bakers both amateur and professional tend to find themselves in the kitchen surrounded by pounds of butter and mountains of chocolate chips. For those of you with plans to channel your inner pastry chef over the next couple of weeks, here are some of our favorite holiday cookies.

 

Corn Flake-Candy Cane Cookies

"We take the insane amount of candy canes my mother sends to the bakery," says Christina Tosi of Momofuku Milk Bar, "break them up, and fold them into a corn flake-chocolate chip-marshmallow cookie dough with a little mint extract for some serious holiday flair."

 

Ultimate Chocolate Chip Cookies

David Leite of Leite's Culinaria set off a national cookie-baking frenzy after this recipe for the ne plus ultra in chocolate... Read more >

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