Recipe: Farmer’s Mac & Cheese

Macaroni and cheese We learned earlier today that macaroni and cheese is all the rage in New York City. For those of you who can't pay a visit to one of the city's mac 'n' cheese "boutiques," this hearty, Tabasco-kissed recipe will certainly satisfy your craving. It comes from Joanne Bondy of Old Hickory Steakhouse at the Gaylord Texas Resort in Dallas.

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Recipe: Farmer’s Mac & Cheese

Macaroni and cheese We learned earlier today that macaroni and cheese is all the rage in New York City. For those of you who can't pay a visit to one of the city's mac 'n' cheese "boutiques," this hearty, Tabasco-kissed recipe will certainly satisfy your craving. It comes from Joanne Bondy of Old Hickory Steakhouse at the Gaylord Texas Resort in Dallas.

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Recipe: Sweet Potato Gnocchi

sweet potato gnocchi

We love this fall recipe for two reasons. First, sweet potatoes are one of our favorite ingredients of the season. Second, the root vegetable's moderate starch content will result in lighter gnocchi (lots of starch can make it chewy and dense). The dish comes from Jeff Crump's cookbook Earth to Table and will be served at tonight's Beard House dinner.

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Staff Recipe: Crêpes with Nutella

Crepes with nutella JBF director of sponsorship and special events Yvon Ros has the privilege of eating at her restaurateur husband's restaurant, Meli Melo, almost every day. But when she's spending weekend mornings at home, she likes to make these simple nutella crêpes for her son, Remy.

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Recipe: Pan-Roasted Tilefish with Parsnip Purée and Roasted Fall Vegetables

TilefishThis tilefish recipe, paired with assorted roasted fall vegetables, makes for a great Sunday night meal. It was served at the Beard House by the executive chefs of Stephen Starr’s steakhouses.

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Recipe: Big Island Salt Cod Croquettes with Red Chimichurri

croquettes We love these salt cod croquettes from our friend George Mavrothalassitis of Chef Mavro in Honolulu. He puts a Hawaiian spin on the accompanying chimichurri (traditionally a Argentine sauce made with parsley, garlic, olive oil, and red pepper flakes) by adding a native chile pepper. Small red Thai or Asian chile peppers will produce the same result.

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Recipe: Lemon Cheese

lemon cheese Tangy and tart, this spreadable lemon-scented cheese is a great topping for crackers and toast. It also pairs nicely with beets or, as chef Kirsten Dixon prefers, a tomato–basil bisque.

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Recipe: Alaskan Dungeness Crab Salad with Cherry Tomatoes and Melon

Crab, Tomato, MelonAdam Zieminski of Café Adam in Great Barrington made this simple crab salad when he cooked at the Beard House earlier this month. We like the simple, contrasting geometries of the halved tomatoes and melon square (and it also tastes great!).

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Recipe: Pretzels

Pretzels Over the weekend Harold Moore of Commerce led a bread baking workshop at the Beard House. He shared his recipes for these tasty pretzels, which occasionally appear in the bread baskets at his restaurant.

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Recipe: Chilled Tomato Soup with Basil Guacamole

Chilled tomato soup When JBF Award winner Gavin Kaysen cooked at the Beard House earlier this month, he served this delicious tomato soup during the reception. Inspired by a recipe from Cooking with Daniel Boulud, this dish makes great use of the season's last heirloom tomatoes.

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