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Recipe: Guava and Cream Cheese Turnovers

by JBF Editors on February 25, 2013

Jose Garces's recipe for Guava and Cream Cheese Turnovers

 

JBF Award winner Jose Garces's latest cookbook, The Latin Road Home, touches down in the numerous Spanish-speaking countries that have shaped his career. The menu at his upcoming Beard House event will reflect the book's theme, with each course rooted in the cuisine of a different nation. For dessert, Garces will serve these buttery, Cuban turnovers, or pasteles, made by enveloping guava paste and cream cheese in puff pastry. Using store-bought pastry, you can enjoy them at home, too. 

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Recipe Roundup: Turkey, Turkey, Turkey

by Anya Hoffman on November 19, 2012

Turkey recipes from the pros, curated by the James Beard Foundation

 

Whether you're interested in starting a new Thanksgiving tradition or just looking to break out of a family-recipe rut, there's no shortage of turkey tutorials to be found this time of year. And whom better to trust than a true professional? Here are some of our favorite turkey recipes from industry bigwigs.

 

Sam Sifton's Simple Roast Turkey [Bon Appétit]

The New York Times editor's go-to Thanksgiving bird is glazed with a rosemary-infused teriyaki butter. Though it may seem like holiday heresy, Sifton swears this recipe will keep the hordes very happy.

 

Jacques Pépin's Steam-Powered Turkey [NYT]

According to Pépin, a short dip in a steam bath followed by a two-hour blast in a hot oven is... Read more >

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On the Menu: December 5 through December 11

by jbfauthor on December 03, 2010

A view of the Beard house from the back patio. Here’s what’s happening at the Beard House and around the country next week: Sunday, December 5, 6:30 P.M. 9th Annual Greens Holiday Party Join the James Beard Foundation Greens (foodies under 40) as we celebrate the holidays with great food and drink at the 9th Annual JBF Greens Holiday Party at the historic James Beard House.  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 Palm Bay Imports and Stella Artois beers will be served to keep everyone in good spirits. Guests will leave with a goody bag and heaps of holiday cheer. Monday, December 6, 6:00 P.M. Friends of James Beard Benefit: Richmond, VT Winter Feast in

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On the Menu: Jose Garces

by jbfauthor on December 03, 2010

Jose Garces Since his last Beard House visit in 2008, Jose Garces has snagged a JBF Award, published a cookbook of contemporary Latin recipes, and joined the ranks of the Food Network’s Iron Chef. The Philly-based superstar returns to the Beard House on Monday night, and will be joined by the talented chefs de cuisine from his restaurants. Check out what's on the menu: Hors d’Oeuvre Passion Fruit Gazpacho with Jamón Ibérico, Goat Cheese, Melon, and Avocado Montaditos > Duck Confit Sandwiches with Serrano Ham, Black Cherries, and La Peral Cheese Housemade Jamón Serrano with Raw Honey Candy–Coated and Toasted Marcona Almond–Crusted Crispin Apples Salt Cod Croquettes with Truffled Winter Squash Purée Pairings: Broadbent Vinho Verde NV; Pardevalles Blanco 2008 Dinner Pulpo

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November's Best Recipes

by jbfauthor on December 01, 2010

November recipes from the James Beard Foundation Here are our recipe tester's favorite recipes from the past month: Apple–Fennel Butter This autumnal condiment from Jonathan Bennett has a way of winding up on anything we're making. Ham Hock–Tomato Stew Jose Garces is often seen showing off his bag of culinary tricks on Iron Chef, but this hearty dish, which he'll prepare at his upcoming Beard House dinner, gets its magic from the simple art of the braise. Savory Cranberry Bread Pudding While we originally suggested this side for

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Recipe: Jose Garces's Ham Hock and Tomato Stew

by jbfauthor on November 17, 2010

Jose Garces's Ham Hock and Tomato StewFor this hearty and flavorful stew, JBF Award winner and Iron Chef Jose Garces takes smoked ham hocks—the tough cuts of pork located between the leg and foot—and simmers them for hours in a spicy, tomato-rich base.

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Ask a Chef: Jose Garces, where should we eat in Philadelphia?

by jbfauthor on March 31, 2010

After attracting local acclaim for his Philadelphia fleet of Latin-inspired eateries, Jose Garces rose to national prominence in the blink of an eye, medalling at the Beard Awards, publishing a cookbook, and winning The Next Iron Chef all within a single year. While the American–Ecuadorian chef may be on his way to becoming a household name, you can still find him at his favorite Philly haunts. See his top picks in the City of Brotherly Love here.

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JBF News: JBF Award Winners Saddle Up for the World Equestrian Games

by jbfauthor on December 08, 2009

John Besh, Marc Vetri, and freshly enthroned Iron Chef Jose Garces are just a few of the JBF Award–winning toques who will join forces with the 2010 World Equestrian Games and the James Beard Foundation to put on Cookin’ in the Bluegrass, a 16-night dinner series in Lexington, KY. The program, taking place at the Kentucky Horse Park’s Farmhouse restaurant, will also feature local talent and strive to recreate the lavish events held at the historic James Beard House in New York City. Click here to find out more.

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