On the Menu: December 5 through December 11

A view of the Beard house from the back patio. Here’s what’s happening at the Beard House and around the country next week: Sunday, December 5, 6:30 P.M. 9th Annual Greens Holiday Party Join the James Beard Foundation Greens (foodies under 40) as we celebrate the holidays with great food and drink at the 9th Annual JBF Greens Holiday Party at the historic James Beard House.  Don't miss this chance to explore our muse's home and sample culinary delights from some of the city's most exciting chefs. A selection of fine wines from Palm Bay Imports and Stella Artois beers will be served to keep everyone in good spirits. Guests will leave with a goody bag and heaps of holiday cheer. Monday, December 6, 6:00 P.M. Friends of James Beard Benefit: Richmond, VT Winter Feast in

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On the Menu: November 7 through November 13

Guests enjoy dinner in the Beard House dining room. Here’s what’s happening at the Beard House and around the country next week: Sunday, November 7, 12:00 P.M. Quintessential Brunch New Yorkers have long said that Neil Kleinberg and DeDe Lahman wrote the book on brunch. Now they really have written the book—The Clinton St. Baking Company Cookbook comes out the day after this event, where they’ll give Beard House diners a taste of the delicious home-style creations that have inspired a devoted following. Monday, November 8, 7:00 P.M. Global American Table With its lively atmosphere and urban energy, Sugarcane Raw Bar Grill has quickly become a must-try destination in Miami’s Midtown district. Timon Balloo, a Michelle Bernstein protégé and Sushi Samba alum,

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Recipe: Sautéed Sweet Corn and Red Peppers

Sautéed Sweet Corn and Red PeppersThis sweet-but-healthy sauté from former Top Chef contestant Andrea Beaman is about as easy as it gets. Happy Monday!

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Recipe: Couscous with Lamb and Mint Dressing

Andrea Beaman's Couscous with Lamb and Mint Dressing Let's be honest: it's Monday, and an ambitious home-cooked meal is the last idea we want to entertain right now. But don't dial for delivery just yet! This minty Mediterranean couscous dish is big on flavor and free of heavy lifting. (All you need is a pot, a pan, and a blender.)

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On the Menu: August 1 through August 7

Guests mingle in the Beard House. Here’s what’s happening at the Beard House and around the country next week: Monday, August 2, 6:00 P.M. Enlightened Eaters: A Workshop Our series on cooking seasonally continues when Top Chef contestant and natural foods chef Andrea Beaman returns to teach guests how to prepare delicious summer dishes with just-picked ingredients from local markets. Participants will learn how to maximize the health benefits of locally sourced food by cooking meals packed with nutrients as well as flavor. Tuesday, August 3, 7:00 P.M. Modern Asian When former Buddakan NYC chef Michael Schulson opens a new restaurant, Asian food lovers sit up and take notice. Schulson, as per Frank Bruni, “breathes intelligence and creativity” into his

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Recipe: Poached Shrimp with Creamed Corn, Marinated Tomatoes, Butter Beans, and Basil

Poached Shrimp with Creamed Corn, Marinated Tomatoes, Butter Beans, and BasilTop Chef finalist Kevin Gillespie brought his relaxed, Southern-inflected cooking to the Beard House last month, sending out dishes like this poached shrimp with corn, tomatoes, butter beans, and basil. His recipe enlists laughing bird shrimp, a tiny variety that's sustainably raised on the coast of Belize. (We hear that you can sometimes order them through Fresh Direct, but you could also use another type of small shrimp instead.) Green, broad, and flat, butter beans are easy to come by in the South. Lima beans, which we've recently spotted in our local farmers' markets, make a fine substitute.

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