Brooks Headley Gets Fancy

2013 James Beard Foundation Outstanding Pastry Chef award winner Brooks Headley

 

When Brooks Headley took over the pastry department at New York City’s four-star Del Posto, it wasn’t long before his playful spirit began to seep into the acclaimed menu. Now the whip-smart, humble 2013 Outstanding Pastry Chef award winner can also add “author” to his résumé: his much-anticipated cookbook, Fancy Desserts, hit shelves this fall. Below, Brooks gets candid with senior editor Elena North-Kelly about chefs’ partying habits, his unexpected views on chocolate, and the essential ingredients for nailing any dessert.

 

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Elena North-Kelly: You’ve described your culinary style as that of a “buzzed Italian grandma,” which may come as a surprise to some people, given your alter-ego as a drummer in punk bands... Read more >

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What We're Reading: September 29, 2014

 

Popeye’s new beer can chicken isn’t actually made with beer. [USA Today

 

Is there a worthy domestic alternative to imported Parmigiano-Reggiano? [Serious Eats

 

Cantonese carbonara? Rich Torrisi and Mario Carbone open up shop in Hong Kong. [Eater

 

Meet marasca, the cherry behind maraschino liqueur. [The Kitchn

 ... Read more >

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Eye Candy: Bittersweet Chocolate Terrine with Hazelnut Crema

Bittersweet Chocolate Terrine with Hazelnut Crema  

 

E. Michael Pagliarini, who has family ties to Umbria and trained under Grant Achatz and Heston Blumenthal, displays serious cooking chops and a profound understanding of classic Italian cuisine at Giulia, which earned an enthusiastic three-star review from the Boston Globe last year. At his recent Beard House dinner, the Boston-based chef served a decadent Bittersweet Chocolate Terrine with Hazelnut Crema and Baci di Dama Cookies. Luxurious and sophisticated, this eye-catching dessert was a hit with Beard House dinners. 

 

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by ... Read more >

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What We're Reading: August 27, 2014

Vegetables

 

Double Up Food Bucks brings fresh produce to food stamp recipients. [NBC

 

A life-changing program in the Bay Area offers the homeless a fresh start in the food service industry. [Huffington Post

 

Chinese farmers are growing pears that look like babies. [The Daily Meal

 

Will food boats become the next food trucks? [NPR

 

In sweets we trust: a look at each state's iconic dessert.  [... Read more >

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Throwback Thursday: François Payard on Desserts

Payard

 

In "Wild at Tart," an article from the Winter 1996 issue of Beard House magazine, Erica Cantley interviewed François Payard, the winner of the 1995 James Beard Pastry Chef of the Year award. In their interview they discussed Payard's career in America and his desire to break the proverbial French pastry mold. "Receiving this uniquely American (James Beard) award is an affirmation that I have done the right thing—taken the risks to live in a different way, in a different country, making pastry much different from what I knew growing up," Payard explained. Banana Tart with Passion Fruit Crème Anglaise and Chocolate Tart with Spicy Chocolate Milkshake are just two of the desserts that clinched the Le Bernardin and Daniel pastry chef's elite status.

 

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Test Your Eat-Q: Frozen Desserts

 

Nothing refreshes like a giant scoop of ice cream on a hot summer day. Take a crack at these questions on the stories behind some of our favorite frozen treats!

 

 

 

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Recipe: Honey–Citrus Tart

Recipe for Honey–Citrus Tart, adapted by the James Beard Foundation

 

Thank God for citrus, especially during this merciless winter. As long as there are a few varieties within our reach, we feel like we can cope with few more weeks of dreariness.

 

This ricotta and honey–based tart from Baltimore-based pastry chef Angie Lee is a lovely way to put whatever citrus you have on hand to use. (Lee favors Cara Cara or blood oranges.) The tart dough is made with all-purpose flour and ground amaranth, one of several "alternative" grains that's really not so alternative these days. It lends a nutty flavor to the baked crust, making this dessert all the more special.

 

Get the recipe here.

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Valentine's Day Desserts

Meringues

 

This Valentine's Day, why not skip the meal and just get to what we all really want: dessert. (As in, actual dessert.) Here's a round-up of sweet treats we'd love to be treated to: 

 

Drunken S'more Cake 

Isn't getting a little drunk and a little messy the recipe for a perfect Valentine's Day? This playful riff on the campfire classic will definitely get you into the spirit. 

 

Chocolate Budino with Candied Hazelnuts and Grapefruit 

This elegant, rich pudding is extra-decadent topped with Campari-scented grapefruit peel and toasted, sugar-slicked hazelnuts. 

 ... Read more >

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