Recipe Roundup: Simple Summer Seafood
Summertime is all about the water—whether you're swimming in it or eating from it. We crave seafood this time of year, but we like to keep it simple with ceviches, seafood salads, and sandwiches that come together quickly so we can spend less time in the kitchen and more time on the beach.
Is there anything better than sweet chunks of fresh, chilled lobster tossed with mayonnaise (Hellman's, of course) and served in a warm, buttered bun? With cooked lobster meat made ahead of time (or better yet, left over from a lobster boil the night before) this New England classic couldn't be easier to make.
JBF Award winner Donald Link serves this light, flavorful salad with simply dressed watercress... Read more >
News Feed: March 6, 2012
Uncovering the myths behind wine decanting. [NYT]
From artisanal to industrialized and back to artisanal: how bread reveals America’s economic history. [NPR]
A preview of recipes for St. Patty’s Day. [Chow]
News Feed: August 24, 2011
A wine that's aged under the sea. [NYT]
"Shaken and stirred": cocktail specials inspired by yesterday's East Coast earthquake. [Eatocracy]
Caramelized onion and balsamic ice cream and other adventurous frozen treats. [NPR]
FoodCorps, a national service program geared toward improving nutrition education, has officially launched. [NYT]
Wine and cheese: maybe
On the Menu: December 12 through December 18
Here’s what’s happening at the Beard House and around the country next week:
On the Menu: August 15 through August 21
Here’s what’s happening at the Beard House and around the country next week:
Monday, August 16, 7:00 P.M.
American Artisan Dinner
At their beloved cheese shop and bistro in Providence, Matt and Kate Jennings serve diligently sourced, honest, handmade food inspired by the seasons and their New England setting. The talented chefs conceived this exquisite dinner as an ode to American artisanal dairy products, which will be featured in each course.
Tuesday, August 17, 7:00 P.M.
Italian Gem
Though some New Yorkers have a policy against eating anywhere north of 23rd Street, the Upper East Side’s Spigolo, which received two stars from Times critic Frank Bruni, has convinced many a
On the Menu: April 25 through May 1
Here’s what’s happening at the Beard House next week:
Monday, April 26, 7:00 P.M.
Sustainable Seafood Feast
At the intimate Copper Beech Inn, acclaimed executive chef Tyler Anderson finds inspiration in the Connecticut River Valley, creating New England–inflected modern American dishes. An alum of Vermont’s Equinox and Colorado’s RockResorts, Anderson has designed a magnificent menu for this feast, pairing pristine local produce with the finest sustainable seafood.
Tuesday, April 27, 7:00 P.M.
Le Cirque Spectacular
Though the recent multimillion-dollar reopening of Le Cirque marked a new era in the storied restaurant’s 30-
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Thursday at the #jamesbeardhouse: Jason Barwikowski, formerly of PDX's Clyde Common and Olympic Provisions: http://t.co/RLwpLqOPU7
The @celebcheftour is coming to Sonoma's Gloria Ferrer Winery on June 1! Get your tickets now: https://t.co/LszcNhtQAf
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Cali's dairy farmers want more whey profits. NASA funds a 3D food printer. Saisons for summer. Today's food reads: http://t.co/KJ8iuHkYCk
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