JBF IS SOCIAL

Recipe: Our Labor Day Menu

by jbfauthor on September 04, 2009

Shrimp Labor Day: for many of us, it's the last hurrah of summer. We've got recipes that will help make the best of the long weekend. Mint Julep – The Kentucky Derby is long over, but JBF Award winners Matt Lee and Ted Lee's recipe for this classic Southern cocktail is a great way to cool off all summer. Vegetables a la Grecque – James Beard's solution to late summer's "bounty of glistening vegetables," this simple recipe can be made in advance. Barbecued Shrimp with Pineapple Chutney – Chutney adds an unexpected burst of flavor to this grilled seafood dish.

Comments (0)

Recipe: Peach–Krispy Kreme Bread Pudding

by jbfauthor on August 18, 2009

Peaches
For this playful riff on bread pudding, Southern chefs Jason Gray and Jean-Pierre Marechal use delicious, juicy peaches and sweet, airy Krispy Kreme Doughnuts. You might feel tempted to just dunk the gooey doughnuts in your morning coffee, but try to resist: this recipe is worth the sacrifice.

Comments (0)

Reel Food: Bill Dorrler's Peach Panzanella

by jbfauthor on August 13, 2009

New Jersey chef Bill Dorrler crossed the Hudson last week to cook his signature modern Italian fare at the Beard House. His main course was a grilled rack of lamb, and in the clip below he discusses the accompanying peach panzanella.

Comments (0)

Reel Food: Bill Dorrler's Peach Panzanella

by jbfauthor on August 13, 2009

New Jersey chef Bill Dorrler crossed the Hudson last week to cook his signature modern Italian fare at the Beard House. His main course was a grilled rack of lamb, and in the clip below he discusses the accompanying peach panzanella.

Comments (0)

Recipe: Starker's Peach–Bourbon Milkshake

by jbfauthor on July 30, 2009

PeachesJohn McClure of Starker’s Restaurant in Kansas City served this luscious milkshake next to some fried peach pie at his recent Beard House dinner. It's a creamy, bourbon-spiked treat that makes for the perfect ending to a midsummer evening.

Comments (0)

Recipe: Starker's Peach–Bourbon Milkshake

by jbfauthor on July 30, 2009

PeachesJohn McClure of Starker’s Restaurant in Kansas City served this luscious milkshake next to some fried peach pie at his recent Beard House dinner. It's a creamy, bourbon-spiked treat that makes for the perfect ending to a midsummer evening.

Comments (0)

Eye Candy: Beard House

by jbfauthor on July 21, 2009

Peaches on Daikon This hors d'oeuvre of Georgia sturgeon caviar with pickled peaches, mimosa, and daikon was served by Hugh Acheson and Peter Dale at their Beard House dinner; the meal featured peaches in every course. Want to put a savory twist on peaches for dinner tonight? Try chef Dale's flavorful Roasted Red Pepper, Peach, and Sweet Onion Salad as an accompaniment for fish, pork, or even simple slices of grilled bread. July 9, 2009, The Beard House, NYC (Photo by Michael Johnston)

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