New Orleans Chef Justin Devillier's Blue Crab Beignets and NYC Dining Favorites

Photo by Marianna Massey

 

New Orleans–based chef Justin Devillier is in New York for today's Beard House dinner to celebrate the 12th anniversary of La Petite Grocery and to introduce his favorite menu items—think: turtle Bolognese and blue crab beignets—to the Big Apple. We caught up with the four-time Beard Award nominee for Best Chef: South to discover his go-to New York City eats, one of the recipes that he'll serve tonight, and why he thinks we should keep an eye out for chef Nick Anderer.

 

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What is your favorite place to eat in New York and what do you order there? 

Justin Devillier: Ichimura at Brushstroke—order the omakase!

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Recipes: Doughnut Roundup

sweet potato churrosPaul Kulik's sweet potato churros

While nobody needs a nudge to eat a doughnut—especially with the plethora of creative options popping up—making them at home can feel daunting. We’re here with four tempting recipes to help you get over your fear of frying. You’ll be a seasoned doughmaster in no time. Bourbon-Glazed Doughnuts Why just spike your coffee when you can spike your doughnut, too? These bourbon-laced delights from Anthony David’s in Hoboken, NJ, taste best straight from the fryer. They’re also small, so no need to feel guilty about eating two or three (or four).

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Mardi Gras Menu

crayfish Let the good times roll on Fat Tuesday with this celebratory Mardi Gras menu. Crayfish à la Bordelaise This classic Creole recipe is the perfect starter to any Emerald City homage. If you can't find crayfish, substitute shrimp and adjust the cooking time accordingly. Old-School Chicken and Sausage Jambalaya JBF Award winner Donald Link, chef and owner of Cochon and Herbsaint, prepares this Cajun-style jambalaya by caramelizing the meat and onions and cooking the rice in a rich, reduced stock. Orange Blossom Beignets Orange blossom water adds a hint of Basque flavor to this quintessential New Orleans dessert. Café Brûlot End the meal with

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Recipe: Orange Blossom Beignets

orange blossom beignets Today is Mardi Gras, and we've got a recipe for your celebration: these airy and addictive beignets from San Francisco chef Gerald Hirigoyen. He's serving them with a turrón mousse cake and candied almonds at tonight's Beard House dinner, but we think these fritters are delicious on their own. You can find orange blossom water at your local specialty food shop or a Middle Eastern grocery store.

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Eye Candy: Beard House

Beignets Caramelized garden onion beignets, prepared by Jason Robinson and his team from the Inn at Dos Brisas in Washington, TX. April 28, 2009, The Beard House, NYC (Photo by Lisa Ozag)

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JBF Kitchen Cam