Recipe: Ricotta Soup with Fried Eggplant

Ricotta Soup with Fried Eggplant We can always count on simple soups to get us through these final stretches of chilly weather. Here's a delicious and easy one from the team at the renowned Vetri in Philadelphia. The silky ricotta broth and crunchy eggplant garnish will perk up those winter-weary taste buds.

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On the Menu: October 17 through October 23

Guests mingle before dinner at the Beard House. Here’s what’s happening at the Beard House and around the country next week: Sunday, October 17, 5:30 P.M. Friends of James Beard Benefit Jean-Louis Palladin Dinner The incredibly talented chefs collaborating on this innovative dinner are at the forefront of the new, high-voltage Vegas cuisine, serving modern, inspired, sophisticated, and luxurious food to discerning Sin City diners. Join them for a spectacular dinner benefitting the Jean-Louis Palladin Professional Work/Study Grant and honoring the late, great Jean-Louis Palladin. Monday, October 18, 7:00 P.M. Le Bec-Fin Alum For the past three years, we’ve recognized Charles Roman, an alum of Philadelphia’s Le Bec-Fin and Vetri, as a JBF

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Ask a Chef: Jose Garces, where should we eat in Philadelphia?

After attracting local acclaim for his Philadelphia fleet of Latin-inspired eateries, Jose Garces rose to national prominence in the blink of an eye, medalling at the Beard Awards, publishing a cookbook, and winning The Next Iron Chef all within a single year. While the American–Ecuadorian chef may be on his way to becoming a household name, you can still find him at his favorite Philly haunts. See his top picks in the City of Brotherly Love here.

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Food Matters: What We Loved in 2009

As we resolve to eat less and exercise more at the start of this new year, we can't help but think of some of the delicious stand-outs we enjoyed in 2009. (Does dreaming burn calories?) Even in such an unsettling year for the industry, there was no shortage of fantastic food. Below are the dishes that left us satisfied, smiling, or even speechless. We can't wait to taste what's in store for 2010.


Sun Gold tomatoes with parsley and olive oil panna cotta / Hugo’s, Portland, ME
JBF Award Winner Rob Evans once worked at the French Laundry, and he masters its philosophy in this sublime appetizer: tasteful creativity paired with ingredients in their prime.


Crispy pig's ear salad with tarbais beans, chicory, tomato confit, truffle vinaigrette, and poached quail egg / Pig and Pinot Feast, James Beard House

2009 may have been an errant year for Ryan Skeen, but memories of his superb Beard House dinner have us... Read more >

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Q & A: Marc Vetri

Marc Vetri

JBF Award Winner Marc Vetri, who joined us at the Beard House last night to celebrate the 10th anniversary of his eponymous restaurant, answers our questions about lessons learned in the kitchen, artisanal products, and his least favorite food (it may surprise you).

James Beard Foundation: What would you eat for your last meal on earth? Marc Vetri: Pork, pork, and then maybe some pork. JBF: What’s your least favorite food? MV: Garlic. JBF: What’s your earliest food memory? MV: Sunday dinners at my grandmother’s. JBF: What life lessons have you learned in the kitchen? MV: Integrity, passion, diligence, comraderie, balance, self-respect, and humility. JBF: Why do you support local, artisanal producers? MV:... Read more >

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