JBF IS SOCIAL

Recipe: Braised Lamb with Cannellini Beans and Lavender–Mint Gremolata

by Anna Mowry on April 09, 2013

Adam Mali's recipe for Braised Lamb with Cannellini Beans and Lavender–Mint Gremolata. adapted by the James Beard Foundation

 

As this week's forecast confirms, spring is still in its fickle phase. Like it or not, we're probably facing several more nights of sweaters-under-jackets weather, which is why our dinnertime docket now includes this well-timed recipe from chef Adam Mali of San Francisco's Brasserie S&P. Though the dish has the hearty soul of a braise, lavender gives it a springtime lilt: Mali uses the leaves as a braising aromatic, and he also combines them with mint and parsley to make a vibrant, Italian gremolata.

 

Get the recipe here... Read more >

Comments (0)

Recipe Roundup: March 7, 2013

by Anya Hoffman on March 07, 2013

blood oranges

 

What are your weekend cooking plans? Here are the recipes we're eyeing to cure a case of the winter-that-just-won't-quit blues.

 

Blood Orange Margaritas [Smitten Kitchen]

This brilliantly hued, sweet-tart cocktail is an enticing alternative to hiding under the covers until spring.

 

Bulgur Maple Porridge [NYT]

There's only so much oatmeal a person can eat. A warm, nutty porridge of lightly sweetened bulgur topped with nuts and dried fruit is a welcome substitute.

 

Irish Lamb Stew [Simply Recipes]

For a slightly simpler preparation and meltingly tender results, ask your butcher to de-bone a leg of lamb and chop it into... Read more >

Comments (0)

July's Best Recipes

by jbfauthor on August 01, 2011

Crispy Lamb Ribs with Sherry–Honey Glaze and Minted Yogurt SauceDBGB's delicious lamb ribs

Heirloom Beet Salad with Blue Cheese, Cucumbers, and Cumin–Raisin Vinaigrette It's a good thing this recipe yields plenty of extra vinaigrette—you'll want add a splash of it to every other salad you make this summer. Grilled Cheese Sandwiches with Fig Ketchup Marc Forgione brings us this grown-up take on a childhood favorite.

Comments (0)

News Feed: April 22, 2011

by jbfauthor on April 22, 2011

gnocchiThe dos and don'ts of dumpster diving. [Chow] Theater concessions aren't just for showtimes anymore. [NYT] Whether ham or lamb this Easter, Saveur's got you covered. [Saveur] And the Best Sommelier in America is... [WSJ] The Los

Comments (0)

Recipes: Spring Lamb

by jbfauthor on April 22, 2011

Lamb Asparagus RotiniMing Tsai's green peppercorn–crusted lamb with asparagus and rotini

Whether you're still looking for your Easter-table centerpiece or just want to celebrate spring, here are three test-driven lamb dishes that our recipe tester loved. Citrus and Rose–Crusted Lamb Loin We love the sweet and floral crust on this dish from Daniel Fox of the Madison Club. If you plan to use the optional rose water, be sure to do so sparingly—a little goes a long way. Green Peppercorn Lamb with Asparagus and Rotini Ming Tsai’s simple one-wok wonder is the perfect

Comments (0)

Recipe: Dano Hutnik's Lamb Stew with Parsnips, Bacon, and Fennel

by jbfauthor on January 14, 2011

Lamb Stew with Parsnips, Bacon, and Fennel Planning on hibernating during the long, cold weekend? Be sure to curl up with a bowl of this satisfying lamb stew from chef Dano Hutnik.

Comments (0)

News Feed: November 22

by jbfauthor on November 22, 2010

Trays of pork sliders at a recent Beard House dinner.French cuisine now on UNESCO's world heritage list. [TIME] 2010 was a boom year for cookbooks. [NPR] Alaskan fisheries on track for a hugely successful harvest. [Anchorage Daily News] SFMOMA has opened its exhibit on wine. [WSJ] The return of the turduken? [NYP]

Comments (0)

Recipe: Couscous with Lamb and Mint Dressing

by jbfauthor on August 02, 2010

Andrea Beaman's Couscous with Lamb and Mint Dressing Let's be honest: it's Monday, and an ambitious home-cooked meal is the last idea we want to entertain right now. But don't dial for delivery just yet! This minty Mediterranean couscous dish is big on flavor and free of heavy lifting. (All you need is a pot, a pan, and a blender.)

Comments (0)

Recipe: Grilled Rack of Lamb with Honey–Pasilla Glaze

by jbfauthor on May 05, 2010

Slender and dark, the mild pasilla chile is the dried descendent of the chilaca pepper. Mexican chefs treasure its earthy flavor and soft heat, sprinkling it in stews, moles, and sauces for meat dishes. For his delicious grilled rack of lamb, JBF Award winner Rick Bayless toasts and blends the chilies with honey and spices to produce a glossy and brightly flavored marinade.

Comments (0)

On the Menu: Bobby Hellen Cooks a Dream Feast for Meatavores

by jbfauthor on December 11, 2009

Bobby Hellen We're doing things a little differently at the Beard House tonight: revered meat "prodigy" and Resto chef Bobby Hellen is roasting an entire pig and lamb for a nose-to-tail, family-style meal of meat mania (we won't tell your doctor if you don't tell ours). Check out the evening's goods: Boudin Noir Tart with Cheddar–Apple Purée Crumble; and Lamb Heart Confit with Celeriac and Chestnuts Pig’s Leg Salad with Chicory, Pig’s Ears, and Warm Guanciale Vin Lamb Neck Salad with Banyuls and Caramelized Yogurt Porchetta with Fennel Pollen, Rosemary, Thyme, and Pig Liver Lamb Roulade with Lemon Zest and Parsley Pork Ribs with Salt and Pepper Lamb Ribs with Belgian Carbonnade Sauce and Pickled Carrots Charcuterie Plate > Boudin Blanc, Lamb–Pepper Sausage, Pork–Garlic Sausage, Andouille Sausage, Pork Liver Pâté, and Head Cheese, Served with Whole-Grain Mustard, Apples, and Frisée From the

Comments (0)

Pages

Categories

Archive

James Beard Foundation's Best of the Best

Recent Comments

roma on Q & A with Seamus Mullen of Tertulia

Blogroll