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Recipe: Tajine of Seafood Chermoula

by JBF Editors on November 12, 2012

Michelle Bernstein's recipe for tajine of seafood chermoula

 

One of our go-to resources for seafood recipes is Monterey Bay Aquarium Seafood Watch, a California-based program that educates businesses, diners, and shoppers about environmentally-minded marine life consumption. The recipes have been loaned by some of America's favorite chefs, including Rick Bayless, Mario Batali, and Alton Brown, so they're guaranteed to become delicious staples in your kitchen. Better still, they're made with species that appear on the aquarium's "Best Choices" and "Good Alternatives" lists, which means your meal will have little to no impact on our oceans' health. Lately we can't get enough of JBF Award winner Michelle Bernstein's contribution to the Seafood Watch collection: a steamy tajine of... Read more >

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Recipe: Candied Walnut–Apple Salad with Lemon Vinaigrette

by Anna Mowry on November 08, 2012

Recipe for candied walnut–apple salad with lemon vinaigrette, adapetd by the James Beard Foundation

 

We love Thanksgiving just as much as anyone. But with the holiday comes the specter of refrigerators bulging with persistent, heavy leftovers. It's enough to make us preemptively scramble for lighter fare.

 

This simple but flavorful salad comes from some folks who know a thing or two about the perils of gluttony: the team from Jack Stack, a family of barbecue restaurants in the Kansas City area. It's a classic mix of arugula, puckery Granny Smith apples, raw red onions, and blue cheese—and a welcome bit of relief from those towering platters of succulent, hickory-smoked 'cue and burnt ends.

 ... Read more >

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Post-Election Craving: Chocolate

by Anya Hoffman on November 08, 2012

Michael Reardon's chocolate–caramel tartlets with fleur de sel

 

You survived the election: why not treat yourself to a dessert all Americans can get behind? Here are a few showstopping chocolate recipes that will appeal to everyone. 

 

Chocolate-Caramel Tartlets with Fleur de Sel

This gorgeous tart features a buttery chocolate crust layered with creamy caramel, an extra-intense chocolate ganache, and a sprinkling of fleur de sel for a stunning presentation. 

 

Warm Valrhona Chocolate Cake 

France's prized Valrhona chocolate is the star of this rich soufflé cake. For a very runny center, undercook the cake a little bit and serve immediately. 

 ... Read more >

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Recipe: Red Cabbage Soup with Crispy Guanciale, Parmigiano-Reggiano, and Grapes

by JBF Editors on November 06, 2012

Recipe for Red Cabbage Soup with Crispy Guanciale, Parmigiano-Reggiano, and Grapes, adpated by the James Beard Foundation

 

"In this dish we have a surprising group of fall friends," says Kim Brookmire, whose fiancé and fellow chef, Lorenzo Polegri, found the inspiration for this comforting soup in a family recipe. "The purple and thick red cabbage, the pungent, chlorophyll-rich extra virgin olive oil, and the last grapes of the season, probably a little shrunken and sleepy. It’s a good soup to prepare on a lazy morning, one of those frosty autumn mornings." We'll wager that it's just as delicious for dinner.

 

Get the recipe here.

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Ode to Apples: A Cozy Fall Supper

by Anya Hoffman on October 10, 2012

Pastry chef Sarah Jordan's brown butter cake with caramelized apples and sour beer caramel

 

This simple yet hearty autumnal menu showcases our favorite fall fruit in every dish.

 

Apple–Fennel Butter

At his Beard House dinner, chef Jonathan Bennett slathered this delicious butter on trout, but we also love it on grilled bread as an appetizer.

 

Candied Walnut-Apple Salad with Lemon Vinaigrette

A mustardy lemon vinaigrette, diced red onions, and sharp arugula transform this timeless fall salad.

 

Cider-Soaked Pork Tenderloin

After marinating in apple cider overnight, this pork tenderloin is cooked in a... Read more >

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Recipe Roundup: October 9, 2012

by Anya Hoffman on October 09, 2012

 

The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook! Here’s what we’ve been eyeing this week.

 

Cherry Tomatoes, Greyling Gin, and Sea Salt Bar Snack [The Kitchn]

This barely counts as a recipe: simply buy a bottle of handmade gin, dip the last of the season's cherry tomatoes in it, and roll the tomatoes in salt. But sometimes the best recipes are the simplest ones.

 

Swordfish with Sweet and Hot Peppers [NYT]

Melissa Clark tames the heat of fresh chili peppers with a sauté of... Read more >

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Recipe: Bay Scallop Ceviche with Spiced Pumpkin Seeds and Asian Pear

by JBF Editors on October 03, 2012

Recipe for scallop ceviche with pumpkin seeds and Asian pear, adapted by the James Beard Foundation

 

Though scorching summer days have mercifully relented for the year, that doesn't mean you can't keep enjoying ceviche: the makes-itself convenience of this Latin American dish will serve you well any time.

 

Lately we've been digging this thoroughly Asian-focused ceviche from Jeremy Ford and Dean James Max of Fort Lauderdale's 3030 Ocean. They let bay scallops wallow in a bath of citron vinegar and lime and yuzu juices, then toss the "cooked" seafood with a complex confetti of diced Asian pears, toasted pumpkin seeds, sesame seeds, cilantro, and togarashi, a Japanese seven-spice blend.

 ... Read more >

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September's Best Recipes

by JBF Editors on October 01, 2012

Mike Isabella's recipe for stone fruit crostata, adapted by the James Beard Foundation

 

Here are our recipe tester's favorite recipes from September:

 

Braised Rabbit with Tarragon, Grapes, and Porcini Polenta

Made with lean but flavorful rabbit, this set-it-and-forget-it braise is well-suited for early fall evenings.

 

Peach Crostata with Spiced Mascarpone

If the curtain has fallen on peach season in your area, you can still make Mike Isabella's rustic, free-form tart with plums.

 

Popcorn Ice Cream

Chef Andy O.C. Husbands makes fresh stovetop popcorn to flavor this snacktime-worthy ice cream.

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Recipe: Braised Rabbit with Tarragon, Grapes, and Porcini Polenta

by Anna Mowry on September 27, 2012

Thomas Giudice's recipe for braised rabbit with grapes, tarragon, and porcini polenta, adapted by the James Beard Foundation

 

American diners have historically held a tepid attitude about eating rabbit, put off by the protein's high price or horrified by the thought of tucking into Thumper. But the Italians have been relishing rabbit for centuries, frying it crisp or stewing it slow with herbs. We think they have the right idea, especially right now: with its mild gaminess and slender build, rabbit is ideal for early fall cooking.

 

Thomas Giudice, chef of La Zingara in Bethel, Connecticut, has shared his recipe for a rabbit-anchored braise that feels utterly of the climatic moment. After cooking a whole rabbit in stock, wine, and mirepoix, Giudice briefly simmers the meat with punchy... Read more >

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Recipe Roundup: Winter Squash

by Anya Hoffman on September 26, 2012

Paolo Parmeggiani's pumpkin soufflé with Parma chips

 

Although these recipes all call for butternut squash or pumpkin, feel free to substitute any flavorful, orange-fleshed winter squash. We particularly like the Kabocha and Buttercup varieties for their sweetness.

 

Butternut Squash Soup with Curried Pears and Toasted Pecans

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

 

Pumpkin Soufflé with Parma Ham Chips

This creamy, prosciutto-topped soufflé contains only eight ingredients (including salt and olive oil) and is super easy to make.

 ... Read more >

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