News Feed: October 28, 2011

by jbfauthor on October 28, 2011

What you dreamed of having when you were ten: a Lucky Charms sifter. [LA Weekly] Tiny cheeses, big flavor. [WSJ] Behind-the-scenes photos at Sean Brock's Husk. [BA] Why there's no such thing as a "bad year" for wine. [Chow] Avocado wood gives bacon a kinder, gentler smokiness. [LAT]

Comments (0)

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

by jbfauthor on August 18, 2011

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.

Comments (0)

News Feed: July 6, 2011

by jbfauthor on July 06, 2011

A picnic for thousands. [NYT] Goat: the next "it" meat? [SE] Bacon, M&Ms, and other important considerations at the Aspen Ideas Festival. [Atlantic]

Comments (0)

News Feed: June 24, 2011

by jbfauthor on June 24, 2011

Our very own Mitchell Davis on yuba. [Saveur] The Food Lab tackles lobster rolls... [SE] ..and two ways to kindly kill those crustaceans. [Bon Appétit] Noma versus Alinea, with Jonathan Gold as judge. [WSJ] Why are comfort foods so comforting? [Gilt Taste]

Comments (0)

Recipe: Ramps with Spinach and Bacon

by jbfauthor on March 31, 2011

Just when we think we can't bear to eat another potato or turnip, the ramp harvest arrives and boosts the morale of the foodie community. We’re going to welcome these early risers of spring by cooking up this spicy and smoky side dish from Floyd Cardoz. It's a bright sautée of ramps and spinach, enriched with bacon and laced with fragrant spices. Get the recipe here.

Comments (0)

Super Bowl Snacks!

by JBF Editors on February 01, 2011

Super Bowl recipes from the James Beard Foundation

While we don't always root for the same team (or even agree that watching spandex-clad men hurling themselves into a pig pile is a Sunday night well spent), we fully support the once-a-year excesses of the Super Bowl spread. Here are some of the nibbles you'll find on ours:

Guacamole
This was James Beard's to-go guacamole recipe. Keep it clean and just stick to the basic ingredients, or try adding one of Beard's various extras, like diced tomatoes, crumbled bacon, or roasted peanuts or almonds.

Pork Cracklings
Make it a true pigskin party and put some pigskin on the table. These pork cracklings are simply seasoned with salt and pepper, but feel free to experiment. The recipe includes 12 hours of chilling

Comments (0)

Recipe: Bacon-Wrapped Dates

by jbfauthor on December 06, 2010

When Miami chef Timon Balloo cooked at the Beard House in early November, he took the ubiquitous canapé-tray combo of dates and bacon and packed it with Iberian flavor—literally. He stuffs the fruit with a combination of Manchego and linguiça, a garlicky sausage from Portugal. Get the recipe here.

Comments (0)

News Feed: October 4

by jbfauthor on October 04, 2010

A stacked dish of bass served at a Beard House dinner.

Volunteering at the Beard House. [DICED] Which ingredient will be the next bacon? [WSJ] Scented billboards are enticing customers. [Sydney Morning Herald] Don't be intimidated by a savory soufflé. [SE]

Comments (0)

Recipe: Bacon with Pineapple Jus and Bacon-Salted Peanuts

by jbfauthor on August 25, 2010

David Katz went hog wild at Chefs & Champagne, serving this braised bacon with gently cooked pineapple and peanuts infused with bacon fat. Keep the heat very low when making the bacon-salted peanuts, or they will burn.

Comments (0)