News Feed: April 30, 2012

by jbfauthor on April 30, 2012

Seamus Mullen slicing ham in the James Beard House kitchen

Asia's 50 Best Restaurants list will drop in 2013. [World's 50 Best]

Forget Google: Food52 wants to be the go-to site for all your cooking questions. [GigaOM]

Serious Eats's exhaustive guide to eating in NYC. [SE]

Thomas Keller and other California chefs join fight to repeal the state's foie gras ban. [Eater SF]

Give savory dishes extra oomph... Read more >

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Recipe: Salumi-Braised Beans

by JBF Editors on February 13, 2012

In this rich and flavorful dish from chef Scott Romano, navy beans slowly braise on the stove top, in the company of four types of diced cured meat: guanciale, cacciatore, prosciutto, and chorizo. Enjoy it with some crusty bread for mopping up the buttery, creamy juices. Get the recipe here.

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Recipe: White Bean and Sausage Stew

by JBF Editors on January 03, 2012

Recently prepared at the Beard House by Georgia-based chef Michael Bologna  , this stick-to-your ribs stew will keep you toasty during this spell of gripping cold weather. And since it's packed with loads of nutrient-dense kale, it's also New-Year's-resolution loyal. Get the recipe here.

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Recipe: Eric Hara's Big Bean Cassoulet

by jbfauthor on January 25, 2011

Eric Hara's recipe for big bean cassoulet

Eric Hara's trimmed-down version of cassoulet sticks to just beans and vegetables (the traditional dish is enriched with duck confit, sausage, and other meat products), but it doesn't taste like a sacrifice. It's flavored with sweet lobster stock and topped with a buttery blanket of panko. Check out the recipe here.

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