Recipes from the Best of Best: Patrick O'Connell's Truffled Popcorn

 

Here's some popcorn that you'll want to make for occasions in addition to a new Netflix sleeve arriving in your mailbox: from the Inn at Little Washington's Patrick O'Connell (who took home our Outstanding Chef award in 2001), this snack is souped up with truffle oil, a fat knob of butter, Parmesan cheese, and parsley. If you happen to have a fresh truffle lying around (hey, you never know), go ahead and shave some of it on top, too.

 

Get the recipe here.

 

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This spring JBF released The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have book features delicious, signature recipes from every winner of the Foundation’s Outstanding Chef award. When we went to press, space required that we omit some surplus essays and recipes, so... Read more >

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On the Menu: September 26 through October 2

Beard House dining room Here’s what’s happening at the Beard House and around the country next week: Sunday, September 26, 6:00 P.M. JBF Greens: Brooklyn Cooks For one night only we’re bring the best of Brooklyn to the Beard House. Join us for a special multi-course menu prepared by the chefs, wine experts, butchers, ice cream makers, and bakers that make Brooklyn the city’s most creative food borough. Tuesday, September 28, 7:00 P.M. Las Vegas Luxury Known for setting new standards for luxury in Las Vegas, Steve Wynn has outdone himself with his latest property, Encore. Join the talented chefs from Wynn’s empire for a meal that will span the culinary stratosphere, from innovative pan-Asian to Sinatra-inspired modern Italian. Tuesday, September 28, 7:00 P.M.

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Recipe: Mélange of Spicy Big-Eye Tuna with Mango, Avocado, and Crispy Shallots

Colorful and full of luscious textures, this easy-to-whip-up tuna dish from JBF Award winner Patrick O'Connell makes for a great weeknight meal.

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