Recipe: Lobster Tabbouleh

Chefs Jim Foss and Abdul Hash Housh's give this refreshing, classic Middle Eastern salad the gourmet treatment by adding luscious lobster and a finish of meyer lemon vinaigrette. Served in individual endive leaves, this dish is ideal for a cocktail party.

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On the Menu: April 4 through April 10


Here’s what’s happening at the Beard House and around the country next week:

Monday, April 5, 7:00 P.M.
Best of Burke
Cook, entrepreneur, inventor: David Burke embraces each of these roles with an unmatched energy and passion. We’re thrilled to welcome the award-winning chef and the protégés who oversee his myriad restaurants for what’s sure to be an evening of showstopping, forward-thinking cuisine.

Tuesday, April 6, 7:00 P.M.
Farm to Table
Sure, plenty of restaurants use sustainable ingredients, but only a select few, including Harvest in Madison, Wisconsin, made it onto Gourmet’s list of... Read more >

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Eat this Word: Cherimoya

WHAT? Apple of their eye. In Uncommon Fruits and Vegetables, Elizabeth Schneider describes this knobby, gray-green fruit as "stunning," and writes that it tastes "heavenly." Mark Twain was also a fan. Upon trying the sweet, delicately flavored fruit, he pronounced it "deliciousness itself." The cherimoya originated in the Caribbean, and was conveyed around the world by Spanish and Portuguese colonists. Its leaves, roots, and seeds have long been used in traditional medicine as a cure-all for any number of ailments from diarrhea and itchy skin to fainting spells and rheumatism; it was also used to repel lice. We prefer to eat it. The flesh is white, pulpy, and slightly granular, and its taste has been likened to pineapple, banana, papaya, vanilla, and custard. In fact, cherimoya also goes by the name custard apple, as do several other closely related tropical

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Eye Candy: Beard House

Squab When Jim Foss came to the Beard House last week, he prepared a squab dish that brimmed with full Southern flavor. The bird was barbecued in Cheerwine, a cherry-flavored soda that's popular in the Southeast, then placed upon a bed of chicken liver and carrot salad and topped with a cornmeal-crusted catfish hush puppy. Click here to see more photos from chef Foss's dinner. August 26, 2009, The Beard House, NYC (Photo by Joan Garvin)

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Recipe: Farmers' Market Salad with Crab-Stuffed Fried Green Tomato “Croutons” and Lemon–Vanilla Vinaigrette

Fried Green Tomatoes Diners at tonight's Beard House dinner will enjoy fried green tomatoes and other Southern classics prepared by chef Jim Foss of Georgia Brown's. The D.C.-based chef, who has cooked for the Obamas, was kind enough to send us his recipe for a summer salad that includes these crunchy treats stuffed with blue crab and goat cheese.

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Recipe: Farmers' Market Salad with Crab-Stuffed Fried Green Tomato “Croutons” and Lemon–Vanilla Vinaigrette

Fried Green Tomatoes Diners at tonight's Beard House dinner will enjoy fried green tomatoes and other Southern classics prepared by chef Jim Foss of Georgia Brown's. The D.C.-based chef, who has cooked for the Obamas, was kind enough to send us his recipe for a summer salad that includes these crunchy treats stuffed with blue crab and goat cheese.

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