Eye Candy: Raspberry–Pistachio Linzers

Raspberry–Pistachio Linzer

 

An enduring staple of New York City’s dining landscape, Gramercy Tavern beckons both loyal patrons and global travelers with its masterful contemporary American cuisine, warm atmosphere, and unparalleled hospitality. At our recent Chefs & Champagne®, JBF's annual summer tasting party in the Hamptons, the iconic JBF Award–winning restaurant's pastry chef, Miroslav Uskokovic, served these elegant raspberry–pistachio linzer cookies. Our guests at the outdoor fête paired Uskokovic's delightful treats with flowing Champagne Taittinger... Read more >

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The Bookshelf: The Gramercy Tavern Cookbook

Michael Anthony

 

Every year brings a fresh crop of dazzling, restaurant-driven cookbooks that renew our resolve to soar toward new technical heights in our home kitchens. But whether we actually reach those summits of thermal circulators and immaculate brunoise… well, that’s another story. This year’s batch included the eponymous title from New York City’s Gramercy Tavern, a restaurant anchored by a kitchen that’s never short on solid technique. But lightning-fast knife skills aside, JBF Award winner Michael Anthony says that The Gramercy Tavern Cookbook can actually make the leap from coffee table to kitchen counter. Intertwining two decades of the iconic restaurant's history with 125 seasonally inspired, contemporary American recipes, Anthony has crafted an invaluable resource for... Read more >

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On the Menu: January 30 through February 5

Walking up the Beard House back stairs Here’s what’s happening at the Beard House and around the country next week: Sunday, January 30, 12:00 P.M. Winter Harvest Brunch A standard-bearer for elevated comfort food, Buttermilk Channel has earned raves from critics and a local following devoted to the restaurant’s seasonal home-style cooking. Come see what all the fuss is about when chef Ryan Angulo brings his wildly popular brunch to the Beard House. Sunday, January 30, 12:00 P.M. Friends of James Beard Benefit: Tustin, CA Longtime Beard Foundation supporter Zov Karamardian will be joined by Food Network stars Michael Symon and Anne Burrell for this fantastic weekend benefit, which includes an extravagant dinner and exciting cooking demonstrations. Tuesday, February 1, 7:00 P.M

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On the Menu: December 26 through January 1

Walking up the Beard House back stairsHere’s what’s happening at the Beard House next week: Tuesday, December 28, 7:00 P.M. Tennessee Pearl Deemed “first class” by the New York Times, Chattanooga’s St. John’s Restaurant is as timeless and elegant as the state’s gemstone, the pearl. We’re pleased to welcome executive chef Daniel Lindley, a Gramercy Tavern alum and two-time JBF semifinalist, and winemaker Chris Bratcher to their Beard House debuts. Friday, December 31, 9:00 P.M. New Year’s Eve Celebration Ring in the New Year with good cheer and great food at our annual New Year’s Eve dinner! With L’Atelier de Joël Robuchon alum André Marrero and fellow FCI talents in the kitchen, this year’s party promises to be the most festive yet. For details and

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The Bookshelf: Joan Krellenstein and Barbara Winkler's NYC Restaurant Picks

New York CooksYesterday we featured Joan Krellenstein and Barbara Winkler’s new cookbook, New York Cooks: 100 Recipes from the City’s Best Chefs, as well as the recipe for Joey Campanaro’s Gravy Meatball Sliders. As promised, today we’ve got the authors go-to New York City restaurants for any occasion.

Joan Krellenstein Special occasion: There's no "haute" better than Terrance Brennan's Picholine. Sunday brunch:

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The Bookshelf: Joan Krellenstein and Barbara Winkler's NYC Restaurant Picks

New York CooksYesterday we featured Joan Krellenstein and Barbara Winkler’s new cookbook, New York Cooks: 100 Recipes from the City’s Best Chefs, as well as the recipe for Joey Campanaro’s Gravy Meatball Sliders. As promised, today we’ve got the authors go-to New York City restaurants for any occasion.

Joan Krellenstein Special occasion: There's no "haute" better than Terrance Brennan's Picholine. Sunday brunch:

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