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Recipe: Vadouvan-Spiced Deviled Eggs

by jbfauthor on December 28, 2011

Vadouvan-Spiced Deviled Eggs James Beard himself wrote that no matter what you serve at a cocktail party, stuffed eggs disappear more rapidly than anything else. (He also advised to boil one or two extra eggs, because “the temperamental hen sometimes upsets your plans with a misplaced yolk.”) This New Year's Eve, we're making loads of Beard's curried deviled eggs, but with a sophisticated substitute: vadouvan, a masala-like, French–Indian spice. Get the recipe here.

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On the Menu: December 26 through January 1

by jbfauthor on December 23, 2010

Walking up the Beard House back stairsHere’s what’s happening at the Beard House next week: Tuesday, December 28, 7:00 P.M. Tennessee Pearl Deemed “first class” by the New York Times, Chattanooga’s St. John’s Restaurant is as timeless and elegant as the state’s gemstone, the pearl. We’re pleased to welcome executive chef Daniel Lindley, a Gramercy Tavern alum and two-time JBF semifinalist, and winemaker Chris Bratcher to their Beard House debuts. Friday, December 31, 9:00 P.M. New Year’s Eve Celebration Ring in the New Year with good cheer and great food at our annual New Year’s Eve dinner! With L’Atelier de Joël Robuchon alum André Marrero and fellow FCI talents in the kitchen, this year’s party promises to be the most festive yet. For details and

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News Feed: December 17

by jbfauthor on December 17, 2010

David Burke in the Beard House kitchenCreative cookie-dough illustrations. [NYT] The Los Angeles Times narrows 350 reader-submitted recipes down to ten favorites. [LAT] The history of the nutcracker. [Slate] Gift these Atlantic-approved cookbooks. [Atlantic] Harold McGee discusses his latest book, Keys to Good

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Eye Candy: Ringing in the New Year at the Beard House

by jbfauthor on January 13, 2010

New Year's Eve Sarah Langan, instructor at the New England Culinary Institute, places housemade crackers on cheese plates, which featured Vermont Butter and Cheese Company Coupole, Jasper Hill Farm Bayley Hazen Blue, and fresh cheeses made by NECI students. Click here to see more photos from our New Year's Eve dinner. (Photo by Tom Kirkman)

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Recipe: Blini with Caviar

by jbfauthor on December 29, 2009

Blini with cavair Consider this classic, decadent hors d'oeuvre for your New Year's Eve party. From the pages of James Beard's New Fish Cookery, the blini are a cinch to prepare, and the gleaming caviar provides the perfect celebratory note. A clean Champagne or vodka helps it all go down.

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Eat-Q: New Year's Traditions

by jbfauthor on December 28, 2009

Champagne Bubbly, oysters, caviar: these are the old standbys we love to eat as the clock ticks down to midnight. But what about revelers in other countries and time zones? We put together a little quiz to test how much you know about New Year's Eve food customs in other cultures. Give it a shot here.

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