News Feed: September 24
Remembering a meeting with James Beard. [100 Miles]
Macedonian wine is a draw for tourists. [NYT]
Embrace the egg white in your cocktail. [The Spir.it]
The science behind cold-fermented pizza dough... [SE]
...and tips
Awards Watch: 2011 Nominees to be Announced in Portland, Oregon
Extra, extra! The 2011 James Beard Award nominees will be revealed on Monday, March 21 in Portland, Oregon. JBF is thrilled to hold this exciting event in the West-Coast foodie-mecca, which also happens to be the birthplace of the big man himself. Stay tuned for details...
News Feed: August 24
How James Beard helped Michael Romano focus on his passion for cooking. [Atlantic]
The real deal on the salmonella scare. [Salon]
Forget what you know about your tastebuds. [Sydney Morning Herald]
News of the weird: a sliced-bagel tax in New York. [WSJ]
Some secrets from
News Feed: August 3
Ditch the Gatorade for coconut water. [Mother Jones]
The First Lady’s take on the Child Nutrition Bill. [WP]
America’s love affair with food fads. [Salon]
Meat: brain food for early man? [NPR]
Another option for summer quaffing: pear cider. [
Tastebud: Southern Pies
Sometime between Prohibition and World War II, apple pie became a token of homespun America, and it has since been trotted out in support of a political score as often as it has been pulled from an oven. We can’t help but feel a bit slighted on behalf of all the other wonderful pies that have a place in our country’s history, particularly those of the American South.
Chess pie, a traditional dessert with a custardy, cornmeal-thickened filling, is often served with tea to keep its sweetness in check. According to The Encyclopedia of Cajun & Creole Cuisine, chess pie was invented to use up extra butter, eggs, and molasses in plantation kitchens. James Beard claimed that the chess pie recalls English cheese tarts, and the lineage suggests that the name “chess” is a corruption of the word cheese. Others argue that the name refers to the chests or safes in which the pies
Fourth of July Desserts: Something Red, Something White, and Something Blue
Tri-Star Strawberry Shortcake with Corn Biscuits
One of our favorite bites from last year's Chefs and Champagne, Colleen Grapes's take on this summertime classic proves that deliciousness is in the details. The shortcake is studded with sweet corn kernels, a vanilla–lemongrass infusion helps the strawberries shine, and honeyed whipped cream tops it all off.
Fennel-Scented Pavlova
OK, so this
News Feed: June 30
James Beard helps a kitchen control freak improvise. [NYT]
Popular food songs. [Smithsonian]
A guide to unfussy summer wines. [Salon]
Students grow oysters in New York Harbor. [NYT]
Rick Bayless knows how to party. [Chicago Tribune]
Recipes: Our Memorial Day Weekend Menu
Stock your cooler and get the grill hot: Memorial Day weekend is almost here! Whether you’re planning one of your legendary backyard parties or enjoying a simple meal on the porch, consider serving one or more of our favorite summertime recipes:
Alexandre Dumas Potato Salad
Lighten up the classic potato salad with James Beard's preferred version, which is moistened with olive oil and white wine instead of mayonnaise.
Chile–Lime Skirt Steak
Martha Hall Foose gets maximum tenderness and flavor out of skirt steak by applying a tangy marinade.
Smoked
News Feed: May 3
Grub Street Chicago is posting Beard Award predictions all day... [Grub Street Chicago]
...while Grub Street New York shares thoughts on the Best New Restaurant Award. [Grub Street NY]
Eat Me Daily reviews their James Beard Media & Journalism Award picks. [Eat Me Daily]
JBF News: The Baker's Dozen
In the first follow-up to its Twenty Essential Cookbooks, the James Beard Book Awards Committee has announced its Baker's Dozen, a collection of thirteen indispensable baking books that spans four decades. The official, fresh-out-of-our-Awards-department list is after the jump:
1. Baking: From My Home to Yours by Dorie Greenspan (Houghton Mifflin Harcourt, 2006)
2. Beard on Bread by James Beard (originally published 1973; reprinted by Knopf 1995).
3. The Book of Great Desserts by Maida Heatter (Andrews McMeel, 1999)
4. The Bread Baker’s Apprentice by Peter Reinhart (Ten Speed, 2001)
5. The Cake Bible by Rose Levy Beranbaum
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