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News Feed: August 22, 2011

by jbfauthor on August 22, 2011

tartines Dorie Greenspan on the versatility of basil—with recipes to match. [WSJ] You've seen the yellow, white, and doughnut varieties—but what about Indian Blood peaches? [LAT] Dinner and a show, all at the restaurant. [NYT] "A tribute to the almighty mushroom." [Saveur]

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News Feed: July 11, 2011

by jbfauthor on July 11, 2011

corks First dandelion greens, now lionfish: invasive species move to the dinner table... [NYT] ...starting at the James Beard House… [NBC] …and one diner's take on the pariah pest–centered menu.

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News Feed: June 22, 2011

by jbfauthor on June 22, 2011

heirloom beet saladSome of James Beard's funniest, wisest, and most memorable quotes. [Village Voice] A jazz trio sings about hog fat and tomatoes. [NYT] Eating in the Hamptons: the best places for lunch, dinner, and lobster rolls. [Immaculate Infatuation]

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News Feed: September 7

by jbfauthor on September 07, 2010

Torchon served at a Beard House dinner.Maryland's growing wine industry. [NYT] The symbolism of Rosh Hashana foods.... [Chicago Tribune] ...and some High Holiday recipes. [Chow] Make a dinner with figs tonight. [Bon Appétit] Some NYC restaurants lie about letter grades. [Gothamist]

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News Feed: July 13

by jbfauthor on July 13, 2010

Potato croquettes served at the Beard House.Salmon may be the first FDA-approved genetically modified animal. [Fast Company] José Andrés on what Spaniards will eat to celebrate their World Cup victory. [NPR] Milk: to drink or not to drink? [LAT] How to make sushi rice. [SE]

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Giveaway: Win a Free Copy of Save the Deli (Pickles Extra)

by jbfauthor on March 11, 2010

Save the Deli With his well-seasoned website and new book, Save the Deli, David Sax has taken public his personal mission to save the taste and culture of the Jewish delicatessen. And on Monday he’s taking it to the Beard House, where he’ll preside over a dinner of elevated deli delights entitled “A Schmaltz to Remember.” New York eateries—like Ben’s Best, Second Avenue Deli, and Liebman’s—will provide some signature dishes, while New York chefs—such as Bruce Bromberg and Eric Bromberg (Blue Ribbon), Harold Moore and Snir Eng-Sela (Commerce), and George Lazi (Fig & Olive)—will riff on deli classics,

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Eat this Word: Gefilte Fish

by jbfauthor on March 10, 2010

gefilte fishWHAT? Something fishy. Nowadays, not many dishes require you to keep live animals in your bathtub, but that’s how most traditional recipes for this Jewish delicacy begin. The live animal was usually a carp, and you kept it flapping in the tub to ensure freshness. Once the fish was killed and gutted, you removed the flesh, chopped and seasoned it, and stuffed it back into the skin to poach. (Gefilte is Yiddish for “stuffed.”) Served chilled with a little horseradish, gefilte fish was thus an appropriate dish for the Sabbath, when heating food is proscribed by Jewish law. These days, most cooks who make gefilte fish purchase already ground carp, pike, whitefish, or a combination, season it, and shape it into balls. There are two principal styles, peppery and sweet, which are said to roughly correspond to different regions of eastern European heritage—Polish Jews make their gefilte fish with extra sugar; Russian Jews use more ground pepper. Perhaps because of

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Eat this Word: Huckleberries

by jbfauthor on December 07, 2009

huckleberriesWHAT? Berry trails. Perhaps more associated with Mark Twain’s Huckleberry Finn than with fine cuisine, huckleberries grow most widely in the West, and along Midwestern rivers, like the Mississippi, on which Huck spent so many days lazing. Huckleberries come in many shades, including pink, white, blue-black, and purple, with the blue-black variety being the firmest and most widely available in the marketplace. James Beard was a fan, writing in American Cookery that they were “wonderful to the taste.” Unlike their close relatives, blueberries and cranberries, which have a multitude of soft, little seeds in their center, each huckleberry contains ten hard, small seeds, and their flavor is more tart. Huckleberries are not cultivated; their growing season is typically from June through August. According to Beard, they “make good pies and cakes and other typically American delights.” WHERE?

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Eye Candy: Eckerton Hill Farm Cherry Tomatoes with Tofu, Shiso, and Sesame

by jbfauthor on August 21, 2009

salad_427x318Some didn't think he could make a meatless meal, but David Chang proved he was up for the challenge with his delicious vegetarian dinner at the Beard House last night. A highlight of the evening? His Eckerton Hill Farm cherry tomato salad with tofu, shiso, and sesame. We teased you with the menu yesterday, but a picture is worth a thousand words. Hungry for more? Check out the gallery of mouthwatering images from the event. August 20, 2009, The Beard House, NYC (Photo by Krishna Dayanidhi)

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