Cozy Fall Brunch Recipes

 

Welcome the cooler weather with this rustic, autumn-inspired brunch menu:

 

Chicken and Bacon Hash

Top this flavorful hash from JBF Award winner Donald Link with fried, soft-scrambled, or poached eggs.

 

Kabocha Squash Frittelle

These pancake-like fritters can also be made with sugar pumpkin (the variety commonly used to make pumpkin pies). Just increase the roasting time to 40 to 50 minutes.

 

Apron String Biscuits and Red-Eye Gravy with Ham

A cup of strong coffee adds a jolt of flavor to red-eye gravy with crispy ham and tender buttermilk biscuits.    

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Recipe: Goat Osso Buco with Pole Beans and Charred Tomato Chermoula

 

The 2015 JBF Food Conference will explore the future of food, from farm to kitchen to table. Featuring experts and thought leaders from across the industry, we'll examine how the choices we make and the steps we take today will impact what we eat, drink, and grow. In anticipation, we're talking to some of the men and women on the cutting edge of our collective food culture.

 

This recipe looks ahead to the food world of tomorrow, but we're betting you'll want to make it right away. Our 2015 JBF Leadership Awards chefs and husband-and-wife team Duskie Estes and John Stewart provide an exceptional osso buco variation made with goat, an animal whose grazing habits are gentle on the land. Get... Read more >

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HAPPY HOUR: JAMES BEARD'S FRENCH SEVENTY-FIVES

 

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.

 

What could be more fun, indulgent, and celebratory than a Champagne cocktail? Based on a Tom Collins, this recipe was originally published in James Beard's first book. While some recipes for this classic mashup of gin and bubbly skimp on the spirit, ... Read more >

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Recipe: Migas con Huevo Frito

 

The 2015 JBF Food Conference will explore the future of food, from farm to kitchen to table. Featuring experts and thought leaders from across the industry, we'll examine how the choices we make and the steps we take today will impact what we eat, drink, and grow. In anticipation, we're talking to some of the men and women on the cutting edge of our collective food culture.

 

This recipe looks ahead to the food world of tomorrow, but we're betting you'll want to make it right away. Conference speaker and Beard Award winner José Andrés brings us an effortless, at-home version of a dish he serves at his Washington, D.C. restaurant minibar, which employs day-old bread to keep excess food waste at bay. Get the recipe here. ... Read more >

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Happy Hour: JBF Award Winner Dave Arnold Predicts Our Cocktail Future

 

The 2015 JBF Food Conference will explore the future of food, from farm to kitchen to table. Featuring experts and thought leaders from across the industry, we'll examine how the choices we make and the steps we take today will impact what we eat, drink, and grow. In anticipation, we're talking to some of the men and women on the cutting edge of our collective food culture.

 

When considering whose brain we should pick about our prospective cocktail culture, there was one resounding answer: Dave Arnold. In addition to being the creative force behind tipple mecca Booker and Dax, a joint venture with fellow JBF Award winner David Chang under the Momofuku empire, Arnold once led the Culinary Technology Department at the French Culinary Institute, founded the... Read more >

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Recipe: Rocco DiSpirito's Tuna Crudo

 

Rocco DiSpirito deftly demoed this tuna crudo with lemon, Italian chiles, and capers that he served at our Taste America dinner in Miami, dispensing useful cooking and nutrition tips at the same time. A self-described “former butter-holic,” DiSpirito says he’s now “healthier than he’s ever been,” insisting that “if you change your diet and lifestyle, you can reverse any sickness.” Want to try your hand at the All-Star's vibrant crudo? Get the recipe here.

 

For tickets and more information about the chefs and vendors appearing, check out jbftasteamerica.org. Follow us on Twitter... Read more >

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Video: James Beard's Zucchini Frittata

 

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.

 

Even though it’s officially fall, our vegetable gardens didn’t seem to get the memo. Luckily for us, that means we have more time to bask in the glory of summer produce like sweet

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HAPPY HOUR: PEGU CLUB'S HOMEMADE GINGER BEER

 

A powerhouse with medicinal properties, ginger has a warming effect on the body, stimulates circulation, reduces inflammation, and inhibits viruses and bacteria—all of which makes it the perfect antidote to the impending cold season. We toss it into soups and sautés, steep our favorite teas with it, and even better, mix it into our cocktails. Here, Pegu Club mixologist extraordinaire Audrey Saunders shares her recipe for homemade ginger beer. We love using it in a Moscow Mule, Dark & Stormy, or just about any cocktail to add soothing hints of warmth and spice. Get the recipe here.

 

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

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Video: James Beard's Beef Salad Parisienne

 

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.

 

The anchor of a great salad is a flavorful vinaigrette that adds complexity, depth of flavor, and of course, the marriage of acid, fat, and salt. And in James Beard's recipe for... Read more >

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HAPPY HOUR: CLOVER CLUB'S LETTER OF MARQUE

 

We know you’re itching to shut down your computer and unwind for the weekend, ushering in the blissful two-day respite with a Friday evening cocktail. Cling to those final warm evenings before the autumn chill sets in with a tropical tiki libation; one of our all-time favorites is the Letter of Marque cocktail served at Julie Reiner’s Clover Club in Brooklyn. Created by bartender Ryan Lilola, who keeps a stash of coconut cream and tiki gear with him anytime he's behind the bar, this concoction is a clever homage to an unusual tradition. 

 

“A letter of marque was essentially government-sanctioned piracy, a document that let privateers get away with acting like pirates,” he explains. “Considering that tiki was founded on escapism, this drink was a ticket for our guests to escape their daily... Read more >

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