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News Feed: July 6

by jbfauthor on July 06, 2010

Mini scallop tarts served at a Beard House dinner.Immigrant vegetables flourish at farmers’ markets. [AP] The best barbecue in Chicago. [TOC] Scandal at the Nathan's Hot Dog Eating Contest. [Eater] Picky eating has no age limit. [WSJ] Detroit’s 50 signature foods

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News Feed: July 1

by jbfauthor on July 01, 2010

grating cheese

The Serious Eats hot dog taste test: which should make it to your grill this weekend? [SE] Michel Nischan’s earth-friendly burgers. [Salon] Can South African wine ease racial tensions? [Atlantic] Jamie Oliver responds to British health secretary's attack.

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Eye Candy: Get Your Beef On

by jbfauthor on June 30, 2010

springtime barbecue trio At his mid-spring ode to barbecue, Tim Byres of Dallas's Smoke Restaurant served this Texas beef trio. It included coffee-cured brisket, a smoked paprika hot link, and short ribs, served with Dallas Farmers’ Market creamer peas and hominy casserole. Salivate over more photos here.

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News Feed: June 10

by jbfauthor on June 10, 2010

grapefruit Doctors swap prescriptions for recipes. [Chicago Tribune] New legislation threatens food trucks in NYC. [Gothamist] What do all those meat labels actually mean? [HuffPo]

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Recipes: Our Memorial Day Weekend Menu

by jbfauthor on May 27, 2010

Stock your cooler and get the grill hot: Memorial Day weekend is almost here! Whether you’re planning one of your legendary backyard parties or enjoying a simple meal on the porch, consider serving one or more of our favorite summertime recipes: Alexandre Dumas Potato Salad Lighten up the classic potato salad with James Beard's preferred version, which is moistened with olive oil and white wine instead of mayonnaise. Chile–Lime Skirt Steak Martha Hall Foose gets maximum tenderness and flavor out of skirt steak by applying a tangy marinade. Smoked

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News Feed: May 14

by jbfauthor on May 14, 2010

Meet the Top Chef D.C. contestants. [Bravo TV] Alcohol-free drinks hit the Bay Area restaurant scene. [SF Gate] Try Kölsch for a summer beer. [Chow] Ten best foods around Times Square. [VV]

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Recipe: Barbecue Cabrito Spice Rub

by jbfauthor on May 14, 2010

Memorial Day falls late in the month this year, but that doesn't mean you can't start plotting your grilling-season kickoff. This fast but flavor-packed spice rub from Tim Byres of Smoke Restaurant in Dallas will guarantee some delicious grilled or barbecued grub. The chef recommends spreading it on lamb cuts, but feel free to experiment with other proteins, too.

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On the Menu: May 9 through May 15

by jbfauthor on May 07, 2010

Here’s what’s happening at the Beard House and around the country next week: Monday, May 10, 7:00 P.M. Malaysian Kitchen We’re honored to be hosting the closing dinner of NYC’s Luckyrice Festival, a celebration of the depth and breadth of Asian cuisine. We’ll be joined by Malaysian-inspired chef Zak Pelaccio and Malaysian-born Simpson Wong for a meal filled with the rich flavors of this multicultural cuisine. Tuesday, May 11, 6:00 P.M. The Great South African Wine Show Join us at the breathtaking Tribeca Rooftop for the largest tasting of South African wines in United States history. At this walk-around event you will be able to taste over 400 wines from over

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News Feed: August 14

by jbfauthor on August 14, 2009

"A Case for Wine," a collection of wine-inspired art, is now on display at the Art Institute of Chicago [The Art Institute of Chicago] NASA won't be blasting astronauts off to Mars until 2030, but they are already planning the crew's food [LAT] The best barbecue in Seattle [Seattle Times] What Donatella Arpaia loves right now [Hungry Beast] Top Chef winners Hosea Rosenberg and Stephanie Izard are cooking at a Friends of James Beard Benefit in October [Milwaukee Wisconsin Journal Sentinel]

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Recipe: Hugo’s Texas BBQ Shrimp with Maytag Blue Cheese Slaw

by jbfauthor on July 07, 2009

ShrimpThis dish, from Michael and Wendy Jordan of Rosemary’s Restaurant in Las Vegas, is an old New Orleans recipe, named for the spicy, smoky nature of the sauce. The Jordans consider this version, served with blue cheese cole slaw, a signature dish. They make their own mayonnaise for the slaw; we saved ourselves a step and used a good store-bought brand, Hellmann’s, to which we added Maytag blue cheese.

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