On the Menu: A Symphony of Spice

A Symphony of Spice Saturday night's Beard House dinner, the second of our series with the Food Network Wine & Food Festival, will celebrate the rich and complex flavors of Indian cuisine. Three of the most noted names in Indian cooking—innovative chef Floyd Cardoz of New York’s Tabla, cookbook author and noted Indian cooking authority Madhur Jaffrey, and cookbook author and restaurateur Suvir Saran—have collaborated on a distinctly memorable menu of classic and modern dishes, paired with outstanding Rieslings from the Chateau Ste. Michelle portfolio. Have a look: Hors d’Oeuvre Madhur Jaffrey Dahi Aloo Poori > Chickpea and Potato–Stuffed Semolina Puffs with Yogurt and Tamarind Sauces Floyd Cardoz Goan Braised Oxtail–Ajwain Tarts Suvir Saran Tamarind-Glazed Chicken

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On the Menu: October 3 through October 9

Walking up the Beard House back stairs Here’s what’s happening at the Beard House and around the country next week: Monday, October 4, 7:00 P.M. Bay Area Asian All-Stars The San Francisco Bay Area has long been home to some of the best Asian cuisine in the country. These days, much of the credit is due to the cooking of this esteemed group of chefs, who will be joining us at the Beard House for an extraordinary showcase dinner. Tuesday, October 5, 7:00 P.M. Hawaiian Surf and Turf In the not-always-temperate climes of the Windy City, the Hawaiian-inspired cuisine at Sola is a welcome oasis. Run by California native and self-proclaimed “surfer girl” Carol Wallack along with chef de cuisine Aleksiy Shalev, the critically lauded Sola features Pacific Rim

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Eat this Word: Deviled Eggs

Deviled eggs

WHAT? Proustian picnic food. An American adaptation of a dish that has been eaten throughout Europe since Roman times, deviled eggs are beloved throughout the South and Midwest. Named for the fiery seasonings that give the dish its signature kick, the savory snack is the topic of rapturous remembrance on the Southern Foodways website. "Deviled eggs go down with surreptitious ease," waxed Richard A. Brooks on the site, "smooth and creamy, deceptively innocuous with all that hard-boiled whiteness topped by a relatively small dollop of yellow yolk and mysterious, secret flavorings." Though the preparation of the dish is simple—hard-boil eggs, mix the yolks with a creamy dip, season generously, and pipe into the halved egg whites—the relative merits of each family's deviled egg recipe can be endlessly debated. Mayonnaise or Miracle Whip? Dry mustard or French's? Cayenne or paprika? In their 2007 JBF

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