Video: How to Make Fattoush

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 
 

Stuck with leftover pita bread and not enough falafel to fill it with? Instead of grinding it up for... Read more >

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Recipe: Jacques Torres's Fig Ice Cream

 

Whether you prefer your ice cream unadorned, handheld, or decked out in sensational sundae style, our selection of recipes from JBF Award winners are guaranteed to please fans of all flavors. First up: 

 

Fig Ice Cream

JBF Award Winner Jacques Torres
Jacques Torres Chocolates, NYC

 

Jacques Torres counts this fig ice cream as one of his absolute favorite flavors: “at the end of the summer, the black mission figs taste like honey, they’re so flavorful.” Each year he saves some fruit and purées it so his shops can sell the flavor as soon as the temperatures start to climb and New Yorkers come calling for their cones. Get the recipe here.... Read more >

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4 Homemade Ice Cream Recipes That Will Put the Storebought Stuff to Shame

 

Many of us relegate our ice-cream maker to the far reaches of the pantry, where we occasionally eye it guiltily before taking a pint of storebought ice cream out of the freezer and convincing ourselves that it's just as good as homemade. Why don't we use our ice-cream maker more often? Two reasons: 1) We don't plan ahead so the ice-cream maker base is never chilled, and 2) The project seems daunting. But it doesn't have to be. Move some frozen peas aside and try one of the following recipes, which include three simple ice creams and one knock-your-socks-off sundae for when you're feeling more ambitious.

 

Fig Ice Cream

Jacques Torres likes to make this dessert with honey-sweet black mission figs at the end of summer, but we can't wait that long.

 

Salted Caramel Ice Cream Sundae

This genius, circus-inspired sundae... Read more >

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Happy Hour: Bobby Flay’s Vanilla Bean–Bourbon Milkshake

 

Milkshakes may bring all the boys to the yard, but you really just need one: Bobby Flay. The JBF Award–winning chef, restaurateur, and cookbook author offers a wide variety of the childhood favorite at his Bobby’s Burger Palace locations across the country and has devoted an entire chapter of his cookbook Bobby Flay’s Burgers, Fries, and Shakes to the nostalgic treat. Here, we've got his recipe for a boozy classic.

 

 

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.

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Recipe: Ginger Cookies for Ice Cream Sandwiches

 

Whether you prefer your ice cream unadorned, handheld, or decked out in sensational sundae style, our selection of recipes from JBF Award winners are guaranteed to please fans of all flavors. Next up:

 

Ginger Cookies for Ice Cream Sandwiches

JBF Award Winner Emily Luchetti
Chief Pastry Officer, Big Night Restaurant Group

 

When making ice cream sandwiches, you need just the right cookie—thin enough that it won’t crumble when you bite into the cookie, but not so sturdy that the ice cream squishes out the other end when you take your first bite. These ginger cookies from pastry chef Emily Luchetti are just as delicious on their own as they are when they’re... Read more >

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Recipe: Miso Butterscotch Sundae

 

Whether you prefer your ice cream unadorned, handheld, or decked out in sensational sundae style, our selection of recipes from JBF Award winners are guaranteed to please fans of all flavors. Next up:

 

Miso Butterscotch Sundae

JBF Award Winner Christina Tosi
Momofuku Milk Bar, NYC

 

Christina Tosi first created the unusual, slightly savory topping for this sundae when building the dessert menu for the Momofuku restaurant group. Seeking to bridge dinner and dessert, Tosi incorporated the flavor profile of the restaurants’ main dishes by transforming basic pantry staples into a sweet, salty, umami butterscotch-like spread... Read more >

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Recipe: Crespelle with Red Wine Strawberries and Ricotta

Recipe for Crespelle with Red Wine Strawberries and Ricotta

 

Crespelle: it's how the Italians do crêpes. This version calls for "00 flour" (or doppio zero, as they say on the boot), a powder-fine flour that yields an exceptionally delicate pancake. We recommend splurging on a premium ricotta for the filling, and since it's full-on strawberry season right now, you should be able to get some fine fruit, too. Get the recipe here.

 

 

Anna Mowry is special projects manager at the James Beard Foundation. Find her on Twitter and Instagram.

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What We're Reading: June 26, 2014

Dirt

 

A chef in Canada is making local dirt-butter, taking terroir to the next level. [The Globe and Mail

 

Two Italian designers revolutionize recipe reading with tattoos. [NPR

 

Downward-facing Dogfish: Across the country, post-yoga beers find popularity. [NYT

 

A North Dakota town experiments with a barista-free coffee shop. [NY Daily News

 

Instant coffee finds a new market in China. [... Read more >

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Happy Hour: Letter of Marque

Clover Club tiki cocktail

 

We know you’re itching to shut down your computer and unwind for the weekend, ushering in the blissful two-day respite with a Friday evening cocktail. Get into the spirit of summer with a tropical tiki libation; one of our all-time favorites is the Letter of Marque cocktail served at Julie Reiner’s Clover Club in Brooklyn. Created by bartender Ryan Lilola, who keeps a stash of coconut cream and tiki gear with him anytime he's behind the bar, this concoction is a clever homage to an unusual tradition. 

 

“A letter of marque was essentially government-sanctioned piracy, a document that let privateers get away with acting like pirates,” he explains. “Considering that tiki was founded on escapism, this drink was a ticket for our guests to escape their daily grind and get a little rowdy." 

 

The... Read more >

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Daily Digest: May 1, 2014

bee

 

3-D latte art, boozy boba, and other novelties in L.A. teahouses. [LAT]

 

Taco bell demystifies the "other" 12 percent of ingredients in their signature recipe. [LAT

 

Good news Farmville fans: the game has raised millions for charity. [Wired

 

Introducing the #Dinnercam: a restaurant device used to help you snap Instagram worthy food photos. [Time

 

Varroa mites: a possible culprit behind the widespread collapse of bee colonies. [... Read more >

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