Eye Candy: Deviled Eggs with Lobster Bottarga

Deviled Eggs with Lobster Bottarga

 

Jason Weiner’s unpretentious, ingredient-focused cuisine shines at New York City's L&W Oyster Co., where Weiner serves spot-on clam-shack fare at lunch and an elegant seafood menu at dinner. At Almond, Weiner’s beloved Hamptons and NYC farm-to-table mecca, the chef’s bold, locally sourced takes on classic dishes anchor this rising hot spot. During his seafood-centric Beard House dinner, Weiner and his colleague David Belknap served these decadent deviled eggs with lobster bottarga during the reception. We're always fans of a good deviled egg (as was James Beard himself—he famously cited it as his one of this all-time favorite party foods), but the vibrant color and luxurious cured lobster roe made these canapés a delight for both the palate and the eyes. 

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What We're Reading: June 26, 2014

Dirt

 

A chef in Canada is making local dirt-butter, taking terroir to the next level. [The Globe and Mail

 

Two Italian designers revolutionize recipe reading with tattoos. [NPR

 

Downward-facing Dogfish: Across the country, post-yoga beers find popularity. [NYT

 

A North Dakota town experiments with a barista-free coffee shop. [NY Daily News

 

Instant coffee finds a new market in China. [... Read more >

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Recipe: Vadouvan-Spiced Deviled Eggs

Vadouvan-Spiced Deviled Eggs James Beard himself wrote that no matter what you serve at a cocktail party, stuffed eggs disappear more rapidly than anything else. (He also advised to boil one or two extra eggs, because “the temperamental hen sometimes upsets your plans with a misplaced yolk.”) This New Year's Eve, we're making loads of Beard's curried deviled eggs, but with a sophisticated substitute: vadouvan, a masala-like, French–Indian spice. Get the recipe here.

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Recipe Roundup: Holiday Hors d'Ouevre

Olympia biscuits


Nothing says it's the holiday season like a silver tray laden with decadent, bite-sized nibbles. In the spirit of James Beard, whose first cookbook was entitled Hors d'Ouevre and Canapés, here's a selection of some of our favorite little party-starters. Foie Gras Cuban Sandwiches [JBF] A touch of jalapeño pesto and spiced bananas add zip to this indulgent cousin of the Cubano. Oyster Mushroom Cappuccino with White Truffle Oil [JBF] This creamy, earthy soup looks extra-fancy when served in demitasse cups.

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Recipe: Deviled Eggs with Crispy Pork Belly and Smoked Paprika

Deviled Eggs with Crispy Pork Belly and Smoked Paprika

These are our kind of morning eggs: topped with braised and fried shards of pork belly, and dabbed with a touch of paprika mayonnaise for a whisper of smokiness. Get the recipe here.

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Eat this Word: Deviled Eggs

Deviled eggs

WHAT? Proustian picnic food. An American adaptation of a dish that has been eaten throughout Europe since Roman times, deviled eggs are beloved throughout the South and Midwest. Named for the fiery seasonings that give the dish its signature kick, the savory snack is the topic of rapturous remembrance on the Southern Foodways website. "Deviled eggs go down with surreptitious ease," waxed Richard A. Brooks on the site, "smooth and creamy, deceptively innocuous with all that hard-boiled whiteness topped by a relatively small dollop of yellow yolk and mysterious, secret flavorings." Though the preparation of the dish is simple—hard-boil eggs, mix the yolks with a creamy dip, season generously, and pipe into the halved egg whites—the relative merits of each family's deviled egg recipe can be endlessly debated. Mayonnaise or Miracle Whip? Dry mustard or French's? Cayenne or paprika? In their 2007 JBF

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