Beard to Table: James Peterson's Meat Loaf

James Peterson's recipe for meat loaf

 

In this new series, we'll be taking a closer look at some of our favorite recipes from JBF Award winners as well as from Beard himself. To start, we turned to a beloved cold-weather staple: meat loaf.

 

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A well-made meat loaf is a dinnertime workhorse. It's comforting, it's savory, it can be dipped in ketchup: what's not to love? But if you haven't yet seen the meat loaf light (perhaps the memories of the too-dry, or too-moist, or too-chunky ones of your childhood still linger), get ready to be convinced. James Peterson's bar-setting recipe for the classic dish, from his JBF Award–winning cookbook Meat: A Kitchen Education, is the one that's going to make you a believer.

 

Peterson's meat loaf recipe distinguishes itself in a few key ways:

 

1) It's intensely... Read more >

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Recipe: Bacon Rillettes

John Folse's recipe for bacon rillettes, courtesy of the James Beard Foundation

 

Preparing rillettes can require tedious dicing or shredding, but a food processor makes quick work of this bacon-based version from John Folse of Restaurant R’evolution in New Orleans. Folse's unconventional use of tomato paste adds some sweet richness and balancing acid; he also includes a welcome pour of rye whiskey.

 

Get the recipe here.

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Culinary Challenge: Don't Let Those Green Peppers Go to Waste!

green pepper recipes curated by the James Beard Foundation

 

For several weeks each summer, we find ourselves with a crisper drawer packed with green peppers. Bell peppers, Cubanelles, long greens: we get an assortment each week from our CSA, which we promptly toss into the fridge to languish while we wait for inspiration to strike.

 

Though they have their fervent fans, green peppers are more often dismissed (as bitter and under-ripe) or even maligned (food writer Michael Ruhlman once referred to them on his blog as "the earth's most lamentable vegetable"). For those of us whose feelings on the matter are slightly less impassioned, green peppers can still be a culinary challenge—there are only so many stuffed peppers one family can eat. Determined to conquer this aversion, we went on a hunt for recipes that could make us believers. Here are a few that just might do the trick:... Read more >

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Recipe: Mike Isabella's Rice Bean Arancini with Bacon and Cheddar

Rice Bean Arancini with Bacon and Cheddar Sicilians have been frying leftover risotto into golden, bread crumb-coated arancini for centuries (and it’s not hard to see why). Mike Isabella of Graffiato and Top Chef fame plays on this age-old recipe by crafting his arancini from rice beans, the tiny legumes that resemble grains of rice but boast a softer, creamier texture. For an added twist, he also stuffs his fritters with hunks of bacon and sharp cheddar cheese. Get the recipe here.

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