Happy Hour: Negroni Bianco

negroni bianco

 

Gabe and Katherine Thompson’s intimate restaurants offer discerning New York City diners soulful Italian cuisine with a modern spin. For this week's Happy Hour column, we tapped their talented partner and beverage director, Joe Campanale, for one of his delectable cocktail recipes. Behold, the negroni bianco. "The negroni is my favorite cocktail, and I like to have a version of it at each restaurant," explains Campanale. "As we were opening L'Apicio, I was tasting Cocchi Americano (a great Italian aperitivo that's clear in color) and it gave me the idea to create a white negroni." The traditional negroni is equal parts gin, red vermouth, and Campari with an orange twist—Campanale riffed on the cult... Read more >

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Soup Weather

 

When the temperature is in the negative digits and the snowfall is downright apocalyptic (we're looking at you, Boston), the only thing to do is stay home and make soup. It's a cliché for a reason: nobody's craving a smoothie this time of year. We want warm, comforting bowls of clam chowder or lentils, spicy chicken broth or bourbon-laced onion soup. Make these dishes now—it's going to be a while before those snowbanks melt.

 

Thomas Keller's Clam Chowder with Bacon

Lentil Soup with Chard and Lemon

Sopa Azteca (Tortilla Soup) from Rick Bayless

French Onion and Mushroom Soup with Bourbon and Swiss Cheese

 ... Read more >

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Video: Make Hugh Acheson's Shaved Brussels Sprout Salad

shaved brussels sprout salad

 

We're excited to announce our partnership 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 share 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.

 

In this week's video, senior editor Elena North-Kelly demonstrates how to prepare Top Chef guest judge and JBF Award winner Hugh Acheson's hearty and delicious... Read more >

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Happy Hour: Luca Mano Freddo

 

Gabe and Katherine Thompson’s intimate restaurants offer discerning New York City diners soulful Italian cuisine with a modern spin. For this week's Happy Hour column, we tapped their talented partner and beverage director, Joe Campanale, for one of his innovative cocktail recipes. This light, herbaceous libation shines with its bright notes from fresh mint, the refreshing flavor of muddled cucumbers, and the warm, slightly spicy complexity from Velvet Falernum, a sugarcane-derived syrup that contains hints of almond, ginger, cloves, and lime. The drink is featured in the trio's gorgeous new cookbook, Downtown Italian. But don't fret if you can't get your hands on a copy in time... Read more >

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Video: Make Dan Dan Noodles for Chinese New Year

dan dan noodles

 

We're excited to announce our partnership 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 share 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.

 

This week's video comes just in time for Chinese New Year, which is traditionally marked by elaborate ceremonies, festive parades, and a large banquet in honor of one’s ancestors... Read more >

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It's Valentine's Day and You Should Go For It


A home-cooked Valentine's Day dinner should be a little over the top. Roast chicken stuffed with foie gras? Bring it. Pasta carbonara topped with Dungeness crabmeat? Of course. Dark Valrhona chocolate baked into individual soufflé cups? It's a special occasion. Now's not the time to hold back. Give it your all with recipes like these:

 

Roasted Chicken for Two

Can chicken be sexy? This one is.

 

Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley

You could eat this Lady and the Tramp–style, but chances are you're not going to want to share.

 

Blackberry-Glazed Lamb Chops

Perfectly cooked, bone-in lamb chops say, "I care enough to buy... Read more >

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Video: Learn How to Make James Beard's Favorite Burger

James Beard's Favorite Burger

 

We're excited to announce our partnership 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 share 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. For our Simmer debut, JBF's editorial director Alison Tozzi Liu demonstrates how to prepare Beard's favorite burger recipe—and shares his secret ingredients. Watch this video to learn how to make it yourself!

 ... Read more >

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Happy Hour: Cardamom Old Fashioned

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 late-winter 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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Roasting: Our Favorite Way to Cook in Winter

 

Roasting is our go-to cooking method during the colder months. A hot oven, a generous pour of olive oil, and a sprinkling of salt is all you need to produce simple but spectacular dishes. But with a little bit of finesse, the technique can also yield sophisticated results, as in the following recipes:

 

Roasted Clams with Herb Jam and Chorizo Butter

Slices of crusty bread provide a bed for the clams in the roasting pan, and are perfect for sopping up the paprika-spiked chorizo butter.

 

Roasted Pineapple with Prosciutto

A welcome alternative to prosciutto-and-melon, this playful appetizer is made with a pineapple that's been roasted whole.

 

Smothered Pork Roast

This tender pork shoulder... Read more >

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Happy Hour: The Hooker

The Hooker cocktail

 

A jilted John Lee Hooker comforted himself with “one bourbon, one scotch, one beer.” Those wanting a more efficient consolation should seek out this marvelous cocktail by mixologist Jamie Boudreau from Seattle's acclaimed Canon. “It came about as John Lee Hooker's song came on the sound system. It made me realize that I hadn't heard of or seen a cocktail with bourbon, scotch and beer as ingredients, so I set about to make one. Surprisingly it became very popular.” Can't make it to the Pacific Northwest? Don't fret: we've got the recipe right here.

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