News Feed: June 13, 2012
The culture of harissa, the North African hot sauce. [NPR]
Six hi-tech uses for that old mason jar. [Saveur]
How to hire a bartender for your next party at home. [NYT]
The best craft brews in a can for this summer. [CHOW]
Your favorite chefs' food memories of their fathers. [Esquire]... Read more >
Eye Candy: Masa Turnovers
At a Beard House dinner celebrating the cuisine of Oaxaca, the chefs served these tiny masa turnovers. (The Spanish word for "dough," masa is made from ground corn kernels that have been fire-dried and soaked in limewater.)
To see more photos of the Oaxacan feast, click here.
On the Menu: April 18 through April 24
Here’s what’s happening at the Beard House next week:
Monday, April 19, 7:00 P.M.
Garden State Bounty
For his second trip from the Liberty House to the Beard House, chef Philip Campanella is joining forces with chef and seasonal-dining advocate Jerry Villa to cook up a dinner that showcases local bounty from the fertile fields of the Garden State.
Tuesday, April 20, 7:00 P.M.
Best of San Francisco
Gregory Short served as Thomas Keller’s sous-chef at the French Laundry before working throughout France in restaurants like Taillevent. Now at Masa’s, he is joined by pastry chef John McKee and master sommelier Alan Murray in
Food Matters: What We Loved in 2009
As we resolve to eat less and exercise more at the start of this new year, we can't help but think of some of the delicious stand-outs we enjoyed in 2009. (Does dreaming burn calories?) Even in such an unsettling year for the industry, there was no shortage of fantastic food. Below are the dishes that left us satisfied, smiling, or even speechless. We can't wait to taste what's in store for 2010. Sun Gold tomatoes with parsley and olive oil panna cotta/ Hugo’s, Portland, ME JBF Award Winner Rob Evans once worked at the French Laundry, and he masters its philosophy in this sublime appetizer: tasteful creativity paired with ingredients in their prime. Crispy pig's ear salad with tarbais beans, chicory, tomato confit, truffle vinaigrette, and poached quail egg/ Pig and Pinot Feast, James Beard House 2009 may have been an errant year for Ryan Skeen, but memories of his superb Beard House dinner have us hoping he'll find a good home in 2010. His best dish was this flawless salad, whichCategories
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@beardfoundation
When you cook, you never stop learning. That’s the fascination of it.—James Beard
This week's Beard on Books features #jbfa winner John Sundstrom and his new book, "Lark: Cooking Against the Grain" http://t.co/7mDqOyQqcy
Does spam deserve a second chance? Study says your hair hints at your soda consumption. Today's food reads: http://t.co/inNicv2WXj
An update on #CookingUpChange, the @healthyschools-backed high school competition for healthier school lunch: http://t.co/1l1e0eH0Sp
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