Throwback Thursday: James Beard Takes It Outside

Photo by Ron Callvert

 

Pull out your grills and dust off your wicker baskets: it's almost Memorial Day. Here at JBF, we're always looking for an excuse to escape the confines of the kitchen and cook delicious food outside. For this TBT, we're honoring James Beard's own appetite for al fresco fare. Whether gallivanting off to a picnic or hosting an outdoor soirée, Mr. Beard was always game for a thermos of Bloody Mary, delicately charred scallops, or barbecued steak. With the grilling season upon us, we're taking his expert advice to heart:


"The delicate turning of a pit over, or in front of, a fire is certainly a most delectable way to roast a prime joint or a tender bird. The resulting crispness of skin and juiciness of flesh is inviting to the eye, tantalizing to the nose, and an unbounded joy to the palate."—James Beard's Treasury of Outdoor Cooking (Gallery Press, 1960)

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Recipes: Memorial Day Cookout

 

With Memorial Day approaching, we're eagerly anticipating the official kickoff to grilling season. On the menu for the weekend? A breezy cocktail, soy-marinated steak, a mind-blowing (seriously) macaroni salad, and port-poached rhubarb paired with creamy homemade ricotta and walnut crumble.

 

Gin-Gin Mule

Lime juice + mint + gin + ginger beer = a drink that you'll make over and over again all summer.

 

Grilled Marinated Sirloin with Crisp Ginger, Garlic, and Black Pepper

A smart chef trick: right before serving, top a simple dish with aromatics tossed in hot oil.

 

Macaroni Salad

Bear with us. Macaroni salad made with homemade mayonnaise is in a category by itself. This version from James... Read more >

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What We're Reading: April 27, 2015

 

Bad news for those of us who enjoy eating our feelings: sugar and stress are related. [NYT

 

Texas ranchers strive for the perfect rib-eye. [NPR

 

We're crazy about ramps: learn best ways to cook them. [Huff Po

 

Making ceviche doesn't have to be reserved for the professionals. [Bon Appétit

 

Famous chefs have an important message for seafood consumers: eat the little fish. [... Read more >

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What We're Reading: October 21, 2014

 

Discover the history of the doughnut in honor of National Doughnut Month. [Zester Daily]

 

A guide to fall's most grill-worthy vegetables. [Serious Eats

 

You’ll never guess the secret ingredient behind perfectly chewy chocolate chip cookies. [WaPo

 

The green tomato gets a culinary makeover: new recipes and ideas on how to use this underrated ingredient. [NYT

 

Skip the candy aisle and make these DIY Halloween treats. [... Read more >

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Recipe Roundup: Labor Day Menu

Grilled Hanger Steak with Peperonata

 

Pat yourself on the back for all your hard work this Labor Day Weekend with an al fresco feast that highlights end-of-summer bounty. Serve addictive starters with a juicy steak, lots of veggie sides, a refreshing cocktail, and an all-American dessert for a crowd-pleasing affair. Let this long-weekend playbook take the menu-planning off your plate (we are celebrating the labor movement, after all): 

 

Corn Fritters
These sweet-and-salty fritters celebrate a summertime staple, and are guaranteed to disappear faster than you can fry them.

 

Vadouvan-Spiced Deviled Eggs
James Beard's curried deviled eggs get a stylish... Read more >

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What We're Reading: July 31, 2014

Ribs

 

Obama eats ribs in Kansas City to prove he is still in touch with the everyday folk. [US News and World Report]

 

Simple pleasures: one woman, a campsite, and a feast of softshell crab. [National Geographic

 

In light of the expired meat scandal, McDonald's Japan releases tofu McNuggets. [Food Beast

 

Fun food factories to visit on your next road trip or vacation. [Food Republic

 

A day in the life of the iconic Planters Nutmobile. [... Read more >

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Recipe: Grilled Hanger Steak with Peperonata

Grilled Hanger Steak with Peperonata

 

This summery Italian-inspired recipe is packed with flavor, yet can come together in under an hour.

 

Get the recipe.

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Recipe: Smoked Pineapple–Braised St. Louis Spare Ribs with Blackberry Barbecue Sauce

 

When you break out the grill this holiday weekend, take your al fresco menu up a notch with these show-stopping ribs from Chris Lilly of Big Bob Gibson Bar-B-Q. The award-winning pitmaster uses a couple of surprising ingredients to give this recipe a fruity twist. Serve with a classic potato salad and lots of napkins.  

 

Get the recipe here.

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What We're Reading: July 1, 2014

Haggis

 

Scottish officials ask President Obama to lift the import ban on haggis. [The Guardian

 

California Governor Jerry Brown repeals "glove law" for food service workers. [SF Gate

 

A new study shows that giving your kids a little junk food is better than banning it altogether. [Today

 

As the cupcake trend continues, edible wrappers are the next big thing. [Food Beast

 

How battlefield chocolate helped accomplish sweet victory. [... Read more >

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