Beard House Recipe: Baked Texas Oysters with Tasso Ham

Photo by Ken Goodman

 

There are some universal objectives for winter comfort food: it should be rich, creamy, hearty, and warm—and we've got a recipe that hits all the right marks. Although Gilbert’s Underground Kitchen chef Kenny Gilbert calls Florida's sunny Fernandina Beach his home, the Southern native proved he has a knack for satisfying the chilled bones of New York City diners at his recent Beard House dinner. Gilbert’s baked Texas oysters fall somewhere between chicken pot pie and clam chowder, the briny oysters doused in an addictive combination of half-and-half and Boursin cheese, spiked with fatty tasso ham, and speckled with a dusting of homemade cornbread gratin.... Read more >

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Recipe Roundup: Cooking for a Crowd

Joanne Bondy's farmer's macaroni and cheese

 

It's been two weeks since Hurricane Sandy touched down in New York and New Jersey, but many of the hardest hit communities are still reeling. For those of us who live nearby and want to help, providing food to those without power or running water is a great way to get involved. Most FEMA and community-organized relief sites will accept donations of homemade food, and hot meals are particularly appreciated. Here are a few of the recipes we turn to when cooking for a crowd:

 

Baked Orzo with Eggplant and Mozzarella [Smitten Kitchen]

Adapted from a recipe by vegetable maestro Yotam Ottolenghi, this hearty yet not-too-heavy baked pasta is perked up with a pinch of lemon zest and pillowy bites of fried eggplant. Canned tomatoes can be substituted for fresh when out of season.

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Ask a Chef: What Would You Eat for Your Last Meal on Earth?

"Cracklin' cornbread, crowder peas and pot liquor, pork roast, fried okra, panfried sweet potatoes, and mustard greens." –JBF Award Winner John Besh, Besh Restaurant Group, New Orleans

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JBF Kitchen Cam