On the Menu: Week of September 14


Here’s what’s coming up at the James Beard House and around the country:


Tuesday, September 15, 7:00 P.M.

Summer’s End Farm Feast

At CRāVing in upstate New York, chef Adam Goetz makes the most of every single ingredient. He carefully preserves each season’s harvest, turns milk from a nearby dairy into cheese, makes his own charcuterie, and practices whole-animal butchery to round off his extensive local pantry. Experience the chef’s impeccable farm-inspired fare at this glorious end-of-summer feast.


Wednesday, September 16, 6:30 P.M.

A Brooklyn Backyard Supper

Join the James Beard Foundation Greens (foodies under 40) for an exclusive under-the-stars, farm-to-table collaboration by the Pines, Star Route Farm, and Savio Soares Selections. Chef John Poiarkoff of the Pines... Read more >

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On the Menu: Week of July 13


Here’s what’s coming up at the James Beard House and around the country:


Tuesday, July 14, 7:00 P.M.

Bastille Day Fête

Vive la France! Celebrate Bastille Day at the Beard House with chef Frédéric Robert of Brooklyn’s newly opened L’Antagoniste, whose sister restaurant is Manhattan’s Le Philosophe. The chef will be serving a classic French menu in the grand style, all paired with beautiful French wines, bien sûr.


Wednesday July 15, 12:00 P.M.

Beard on Books

New York City... Read more >

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Spring Recipes: Radishes and Turnips


The spring's first radishes and turnips are often the best of the season: crisp, almost juicy, with a pleasant bite. We like to dip breakfast radishes into sweet, creamy butter and slice small, white turnips into salads, but sometimes figuring out how else to cook with them can be a puzzle. To help us rethink these roots, we found several dishes to try in the coming weeks:


Miso-Honey–Glazed Turnips [Fine Cooking]

A tablespoon of white miso adds a savory note to these sweet yet peppery turnips.


Roasted Radishes with Radish Greens [F&W]

Is there any vegetable that doesn't benefit from roasting? Make this dish now, before it gets too hot to turn the oven on.


Pink Pickled Turnips [... Read more >

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Small Batch Cooking


Suzanne Cope is a Brooklyn-based author and food studies scholar whose recent book, Small Batch: Pickles, Cheese, Chocolate, Spirits and the Return of Artisanal Food, gives a history of artisanal food in the United States and looks at the issues surrounding craft food production through conversations with over 50 food entrepreneurs. She talked to us about the inspiration for the book and the future of artisanal food, and gave us a recipe for Mediterranean greens that incorporates one of her favorite small batch foods.


(Join Suzanne for a conversation and tasting with local food artisans at the 92nd Street Y in NYC on Wednesday, June 3.)




JBF: How did you become interested in small batch food?


Suzanne Cope: Both of my... Read more >

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Recipe Roundup: Vegetables


To celebrate the launch of our new app, James Beard Foundation Vegetables, which features an array of stunning and innovative vegetable recipes by Beard Award–winning chefs like Thomas Keller, Alice Waters, Mario Batali, and Daniel Boulud, we're highlighting some of the restaurant-quality, veg-focused dishes that have become our fall standbys:


Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing

Bagna cauda, a traditional Italian dipping sauce made with garlic and anchovies, is transformed into a boldly flavored vinaigrette in this gorgeous dish.


Fried Brussels Sprouts with Thyme, Lemon, and Chile Flakes

These crisp, deep-fried Brussels... Read more >

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Eye Candy: Summer Garden Lettuce Salad

Alice Waters's Summer Garden Lettuce Salad in the JBF Vegetables app


If there's anyone who knows vegetables, it's legendary chef, author, activist, and restaurateur Alice Waters. The pioneer of California cuisine shared her Summer Garden Lettuce Salad (pictured above) with us for our brand new recipe app, JBF Vegetables, which features mouthwatering vegetable recipes created by JBF Outstanding Chef award winners. Waters's simple yet vibrant salad calls for a mix of greens, radishes, and fresh herbs—the perfect dish to showcase that succulent summer produce before the season ends. 


About the JBF Vegetables app:

The inaugural James Beard Foundation app features an array of innovative, inspiring vegetable recipes by JBF Outstanding Chef award winners like Mario Batali, Daniel... Read more >

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It's Easy Eating Green



In honor of St. Patrick's Day and our fervent hope that one day it might actually be spring, we've put together a roundup of recipes featuring some of our favorite verdant ingredients. 


Wilted Arugula with Anchovy and Garlic Dressing 

A takeoff on traditional Piemontese bagna cauda, this flavorful warm vinaigrette is also good on bitter greens such as escarole, frisée, or dandelions. 


Puff Pastry Samosas with Green Peas 

To save time, this recipe uses puff pastry dough instead of traditional samosa dough. Serve with green chutney (of course). 

 ... Read more >

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The JBF Greens Launch Party

In case you missed the news, we’ve launched a new membership category for all of the young food lovers out there. If you’re under 40 and fancy yourself some fine food and drink, then a JBF Greens membership has your name on it.  


Last week we officially inaugurated the JBF Greens at a launch party at Bar 75 at the Andaz Wall Street hotel. Attended by nearly 100 freshly minted Greens members and other special guests, this kick-off event featured savory and sweet bites by Andaz chef Victor Cruz, as well as charcuterie, local cheeses, and freshly shucked oysters. Guests also enjoyed Punzoné Vodka and Arvero Limoncello cocktails, Stella Artois beers, Vias Imports wines, and music courtesy of El Media Group. A selection of photos from the party are below.


For our next JBF Greens event, we’re teaming up with Jazz at Lincoln Center’s own under-40 group, Hang Set, for a spectacular evening of delicious food, stunning views, and great music. Get more details and purchase tickets... Read more >

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On the Menu: Week of December 8

Photo taken by Max Flatow


Here's what the James Beard Foundation is up to next week: 


Sunday, December 8, 6:00 P.M. to 8:30 P.M.

The 12th Annual JBF Greens Holiday Party

Join the James Beard Foundation Greens (foodies under 40) when we celebrate the holidays at our annual holiday party. Don’t miss this chance to explore our muse’s home and sample culinary delights from some of the city’s most exciting chefs. A selection of fine wines from the Seeker, cocktails by Junior Merino, and beers from Stella Artois will be served to keep everyone in good spirits. A goodie bag and heaps of holiday cheer are guaranteed. 


Monday, December 9, 7:00 P.M.

Winter Black Truffles

The intoxicating aroma of black truffles will perfume the air at this extravagant event. Diners will be... Read more >

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On the Menu: Week of October 27

Upcoming events at the James Beard Foundation


Here's what the James Beard Foundation is up to next week: 


Sunday, October 27, 5:30 P.M.

Sunday Supper South

Now in its fourth year, our celebrated Sunday Supper South series returns to Atlanta with more fabulous food and festivities. JBF Award winners and hosts Anne Quatrano and Clifford Harrison have invited a formidable group of the South's brightest culinary talent to join them in preparing this year's intimate, family-style feast.


Sunday, October 27, 6:00 P.M.

Fifth Annual Brooklyn Cooks

We’re bringing the best of Brooklyn to the Beard House! Join us for a special multi-course menu prepared by chefs from the city’s most delicious borough.

Monday, October 28, 7:00 P.M.... Read more >

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JBF Kitchen Cam