Slurp's Up: Charles Phan's Pho Bo Recipe

 

“I brought some whiskey," chef Charles Phan says, setting down a bottle of Four Roses on a long wooden table. It's a couple hours before the final dinner of the totally packed, three-day pop-up of Phan's famed San Francisco Vietnamese restaurant, The Slanted Door, at Brooklyn's Wythe Hotel—hence the bourbon—and in the calm before the pre-service storm, Phan slipped away to school us in the art of making pho bo.

 

2015 marked the 20th anniversary of the... Read more >

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Lunch: It's Not Just for Kids

grown-up lunch recipes, curated by the James Beard Foundation

 

It’s back-to-school time, but you don’t have to be a kid to appreciate a good brown-bag lunch. Here are some decidedly grown-up meals we’d trade for any day:

 

Stilton Ploughman's Lunch with Port-Poached Pear Relish [JBF]

Like a Lunchables package...except with Stilton and a spicy relish of Comice pears poached in Port. To brown-bag it, choose a country loaf or a hunk of ciabatta in place of the baguette and pack the relish in a separate container.

 

Miso-Marinated Pork Bento [Just Bento]

Who wouldn't love sitting down to a lovely bento box filled with miso-marinated pork, Japanese omelet, sautéed greens, and brown rice? Carrot and zucchini flower cut-outs are strictly optional, but we think they... Read more >

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JBF Kitchen Cam