Recipe: Lardo and Walnut Pesto Crostini

Recipe for lardo and walnut pesto crostini, adapted by the James Beard Foundation

 

Unlike those sweaters gifted from your sartorially-challenged aunt, new crostini recipes are always welcome during the holidays. We love them because they're at once stylish and unfussy: just slice, toast, slather, and serve.

 

In the coming weeks, we'll be plying our party guests with these addictive crostini from Philip Rubino, who runs Moderno and other eateries just beyond Chicago's northern limits. Rubino tops toasted baguette slices with ribbons of lard, then broils the crostini until the fat just begins to dissolve. Before serving, he swipes each one with a pesto of sage and black walnuts, which are more robust in flavor than the English walnuts that line supermarket aisles.

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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: Manila Clams and Chorizo Crostini

Phillip Campanella Manilla Clams and Chorizo Crostini Get your next dinner party started with these appetizing crostini from chef Philip Campanella. They feature a classic Portuguese pairing of clam and chorizo, rounded out with onions, garlic, and oregano.

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Eye Candy: Maine Crab Cones

crab cones Mitchell Kaldrovich of Sea Glass served these Maine crab cones with almond–bacon crumbs during the reception that preceded his New England–style Beard House dinner. See more photos from his elegant menu here.

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Eye Candy: Geoduck Crudo

geoduck spoons Chef Ethan Stowell served this hors d'oeuvre of geoduck with basil–avocado mousse and sliced radishes at his Beard House dinner in late January. Aided by his wife, staff from his various restaurants, and even Top Chef contestant and fellow Seattleite Ashley Merriman, Stowell put out a fantastic tasting of seaworthy dishes. See more photos of the evening here. (Photo by Michael Johnston)

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Eye Candy: Beard House

Endive with octopus Roasted octopus with capers, smoked paprika, and endive, an hors d'oeuvre prepared by Joel Harloff at a dinner celebrating Hall Wines of Napa Valley. June 8, 2009, The Beard House, NYC (Photo by Michael Johnston)

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Recipe: Sweet Pea Toasts with Spicy Coppa

Sugar Snap PeasChef Kimball Jones served these easy, pleasing hors d'oeuvre when he cooked at the Beard House. If you want to make the toasts vegetarian, Jones suggests substituting Parmesan cheese for the coppa.

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