In Season: Brussels Sprouts

 

It’s nearly spring, but that doesn’t mean that farmers’ markets have caught up yet. While you wait patiently for nature’s vernal delights (Fiddleheads! Ramps! Rhubarb!) to pop up, here are some delicious ways to riff on one of our all-time favorite winter vegetables: the humble Brussels sprout. As JBF Award winner and Top Chef judge Hugh Acheson put it: “Look, Brussels sprouts get a bad name. Most of the bad rap comes from being forced to eat drastically overcooked, mushy, under-seasoned versions when we were young.” Try your hand at his Southern-inflected shaved Brussels sprout salad, JBF Award winner Jimmy Bannos Jr.’s crispy fried variation with lemon and chile flakes, or any of the other recipes below to open your eyes to the wonderful side of the oft-maligned vegetable. ... Read more >

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Featured Menu: Hamptons Chic

 

With over 200 events at the Beard House each year, our calendar is overflowing with top toques and rising stars from restaurant kitchens across the country. Each dinner at the Beard House is a unique culinary experience, but every so often a specific event will have our stomachs rumbling simply by scanning the menu. Read on to learn which event has piqued our palates lately.

 

Friday, 1.15
Hamptons Chic

 

Tucked away in a quaint Hamptons hamlet, the stately Topping Rose House offers guests unparalleled luxury and a world-class dining program. The push-and-pull of Old World elegance and contemporary style comes to the fore at our upcoming Beard House dinner, when Ryan Murphy applies his European training to the East End’s

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Video: Scallops with Apple Gastrique

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

Don’t be daunted by the term “gastrique” in this recipe—this bright, fruity sauce is simply a matter of letting apple cider reduce to a soft syrup, which you can do while pulling together the rest of this elegant yet simple weeknight meal. Featuring tender seared scallops, root vegetables, and Brussels sprouts, this all-in-one dish gives you the flavors of winter without weighing you down. Watch the... Read more >

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Video: James Beard's Recipe for Chicken with Tarragon

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

Known as Poulet à l’Estragon in French, this simple, classic home-style dish was a favorite of James Beard, especially because it featured his favorite herb, tarragon. The French incorporate tarragon into a myriad of dishes and... Read more >

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Video: Make Hugh Acheson's Shaved Brussels Sprout Salad

shaved brussels sprout salad

 

We're excited to announce our partnership with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll share instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

In this week's video, senior editor Elena North-Kelly demonstrates how to prepare Top Chef guest judge and JBF Award winner Hugh Acheson's hearty and delicious... Read more >

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What We're Reading: November 17, 2014

 

Recipe ideas for that mountain of Brussels sprouts you picked up from the market. [Food52

 

What the Ocean Spray bog-men aren’t telling us: cranberry facts. [The Kitchn

 

A new GMO potato just approved by the USDA can be precut and sold fresh because it resists browning. [Mother Jones

 

The craft revolution has beer drinkers returning to cans. [Quartz

 

The city of Lyon is trying to change French habits by promoting the value of... Read more >

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What We're Reading: November 12, 2014

 

Discover the difference between "sofrito" and "soffritto" with these infographics on aromatics. [FWF]

 

Unilever's lawsuit over mayo leads to a condiment identity crisis. [WaPo]

 

How Americans can be incentivized to eat more fresh, local produce. [NPR]

 

A debate on lexicon and labels: should "natural" be regulated the same way as "organic"? [NYT]

 

Business-minded foodies now have the ultimate academic haven at the... Read more >

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Recipe Roundup: Vegetables

 

To celebrate the launch of our new app, James Beard Foundation Vegetables, which features an array of stunning and innovative vegetable recipes by Beard Award–winning chefs like Thomas Keller, Alice Waters, Mario Batali, and Daniel Boulud, we're highlighting some of the restaurant-quality, veg-focused dishes that have become our fall standbys:

 

Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing

Bagna cauda, a traditional Italian dipping sauce made with garlic and anchovies, is transformed into a boldly flavored vinaigrette in this gorgeous dish.

 

Fried Brussels Sprouts with Thyme, Lemon, and Chile Flakes

These crisp, deep-fried Brussels... Read more >

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Recipe: Zesty Fried Brussels Sprouts


Many former Brussels sprouts resisters will attest that their first taste of the bite-sized buds in roasted form is what made them see the light. We think this simple recipe for fried Brussels sprouts from Louisville-based chef John Varanese will keep the converts fully ensconced in the pro-Brussels sprouts camp. Varanese quickly fries the vegetables in oil until crispy, then tosses them in a Dijon vinaigrette that's flecked with red onion and capers. Get the recipe here.

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Recipe Roundup: Post-Holiday Season Detox

 kale chips


If you're hopping on the low-calorie bandwagon after the gluttony of the holidays, you don't need to leave behind full-flavored dishes. Here, four healthy recipes that pack in big taste.

Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic Chips When caramelized in a hefty cast-iron skillet, carrots take on an intense, satisfying sweetness. Kale Chips Can't shake your craving for something salty and greasy? These crispy and spicy kale chips will help you scratch that itch. Shaved Brussels Sprout Salad Even the most staunch Brussels-sprouts

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