Recipe: Jennifer McCoy's Olive Oil Cake with Raspberry–Lavender Jam, Whipped Crème Fraîche, and Pistachios

by jbfauthor on July 20, 2011

Light and fruity, this olive oil cake from Craft pastry chef Jennifer McCoy is the perfect warm-weather dessert. The accompanying quick raspberry jam, which is perfumed with the freshness and elegance of lavender, is delicious spread over other baked goods or stirred into yogurt. Get the full dessert recipe here, or taste it at this weekend's Chefs & Champagne® New York.

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News Feed: March 23, 2011

by jbfauthor on March 23, 2011

Behind the James Beard Awards: a cookbook reviewer shares her journey. [LAWeekly] How to choose a cut of steak. [SE] Jam therapy: Laura Ann's Jams. [LAT] The Atlantic interviews Sam Caliglione of Dogfish Head Brewery. [Atlantic]

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On the Menu: June 27 through July 3 

by jbfauthor on June 25, 2010

Here’s what’s happening at the Beard House and around the country next week: Monday, June 28, 7:00 P.M. Atlanta’s Rising Star A 2010 JBF Rising Star award semifinalist, Kevin Gillespie gave the Voltaggio brothers a run for their sous vide machines during last year’s Top Chef. The executive chef and co-owner of Woodfire Grill, Gillespie wowed the show’s judges with the same unpretentious, seasonally inspired cuisine with which he regularly impresses Atlanta diners. Tuesday, June 29, 7:00 P.M. Softshell Crab Extravaganza To help us celebrate one of the most precious moments of the culinary calendar year, David C. Felton, pastry chef Jessica Knik, and sommelier Brooke Sabel, of New Jersey’s much-buzzed-about Ninety Acres at Sir Richard

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