Video: How to Make James Beard's Blueberry Clafoutis

 

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.

 

Clafouti, a classic French dessert from the Limousin region, is traditionally made with sour cherries, but this version becomes all-American with the addition of blueberries. A... Read more >

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'Gram Worthy: Hong Kong Coconut Buns with Roasted Strawberries and Black Vinegar

 

If you love to see what happens behind the scenes in restaurants, drool over gorgeous food photography, and creep on your favorite chefs (we're majorly guilty of this!), then be sure to follow us on Instagram, where our editors deliver eye-catching dispatches from the Beard House and beyond. 

 

At last weekend's 25th anniversary of Chefs & Champagne®, our annual summer tasting party in the Hamptons, we honored television personality, chef, and cookbook author Carla Hall​ with flowing... Read more >

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Top 5 Things to Make with Yogurt in the Summer

 

Anyone who has walked down the dairy aisle recently has witnessed yogurt's ascendance. What was once a paltry selection of a few fruit flavors plus some nonfat options has morphed into a well-marketed superfood. "It's very much on the radar in a way it wasn't ten years ago," says Cheryl Sternman Rule, author of Yogurt Culture. "Yogurt has taken over the dairy case."

 

And for good reason. Yogurt is a staple of myriad world cuisines—Greek, Indian, Pakistani, Turkish—and it's extremely healthy in ways both well-established (as a source of protein and calcium) and still emerging (as a source of healthy bacteria in our microbiomes). It's also delicious, particularly in summer, when its cool, creamy tang... Read more >

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What We're Reading: July 28, 2015

 

Go Italian by way of the Mason-Dixon line with this recipe for cornbread panzanella. [Food52

 

Kombucha may be the darling of the probiotic food scene, but it can be a dangerous choice for recovering addicts. [MUNCHIES

 

If you’re not cooking fish whole, you’re missing out. [NYT

 

From salads to pancakes to pasta and more, sweet summer corn can brighten up any dish. [Serious Eats

 

Four questions to help you buy better coffee. [... Read more >

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4 Homemade Ice Cream Recipes That Will Put the Storebought Stuff to Shame

 

Many of us relegate our ice-cream maker to the far reaches of the pantry, where we occasionally eye it guiltily before taking a pint of storebought ice cream out of the freezer and convincing ourselves that it's just as good as homemade. Why don't we use our ice-cream maker more often? Two reasons: 1) We don't plan ahead so the ice-cream maker base is never chilled, and 2) The project seems daunting. But it doesn't have to be. Move some frozen peas aside and try one of the following recipes, which include three simple ice creams and one knock-your-socks-off sundae for when you're feeling more ambitious.

 

Fig Ice Cream

Jacques Torres likes to make this dessert with honey-sweet black mission figs at the end of summer, but we can't wait that long.

 

Salted Caramel Ice Cream Sundae

This genius, circus-inspired sundae... Read more >

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Video: How to Make James Beard's Strawberry Shortcake

 

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.

 
 

Now that it's (finally!) strawberry season, we're faced with the fortunate conundrum of what to make with one of summer's sweetest gifts. We... Read more >

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Recipe: Port-Poached Rhubarb with Ricotta and Walnut Crumble

Port-Poached Rhubarb with Ricotta and Walnut Crumble

 

Cooking with rhubarb can involve more than just hitting the stalks with a blizzard of sugar. For this simple dessert, rhubarb gets to hang with port, vanilla beans, and peppercorns, too, then joins some homemade ricotta and walnut crumble in the bowl. Get the recipe.

 

 

Anna Mowry is special projects manager at the James Beard Foundation. Find her on Twitter and Instagram.

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What We're Reading: May 5, 2015

 

You’re just six steps away from banana bread, any way you like it. [Food52

 

Celebrate Cinco de Mayo with homemade tamales. [Serious Eats

 

A coalition of plant food producers has submitted recommendations for the new Dietary Guidelines. [Eat Drink Politics

 

Why do we sip our lattes first thing in the morning? [... Read more >

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'Gram Worthy: Belgian Bitter Chocolate Clafoutis with Candied Red Beets and Buttermilk Anglaise

Belgian Bitter Chocolate Clafoutis with Candied Red Beets and Buttermilk Anglaise

 

If you love to see what happens behind the scenes in restaurants, drool over gorgeous food photography, and creep on your favorite chefs (we're majorly guilty of this!), then be sure to follow us on Instagram, where our editors deliver eye-catching dispatches from the Beard House and beyond! The photo above shows Belgian Bitter Chocolate Clafoutis with Candied Red Beets and Buttermilk Anglaise​, prepared at the Beard House by chef (and former Top Chef contestant) Bart Vandaele of Washington, D.C.'s Belga Café​​... Read more >

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Eat This Word: Semifreddo

 

WHAT? A half-frozen idea. Italian for "half-cold," semifreddo is an Italian dessert made by freezing mousseline-like custards, which are often layered with ingredients like ground amaretti, nuts, or chocolate. Unlike ice cream, semifreddo is not churned. To make it edible while frozen, air is incorporated into the custard base, usually in the form of meringue or whipped cream. The air also has the effect of making the semifreddo seem less cold than it actually is, which accounts for its name.

 

WHERE? Rappahannock Oyster Celebration

 

WHEN? January 21, 2015

 

HOW? Tangerine Creamsicle with Buttermilk Semifreddo, Paige Tangerines, and Quince Cookie

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