Recipe: Watermelon Soup with Jumbo Lump Crab Salad
Marc Forgione of Restaurant Marc Forgione prepared this refreshing chilled soup at our annual Chefs & Champagne event in the Hamptons. It’s fresh, light, and complex, and the watermelon’s brilliant hue is gorgeous to behold.
Staff Recipe: Chicken Kitchen Chop Chop
Even though JBF Awards department staffer Janie Schneider is known around the office for the elaborate dinners she prepares for herself and law student boyfriend, Russell, it’s this simple, homey dish that she makes when she’s homesick for Miami. It’s her adaptation of the chicken and rice dish from the Chicken Kitchen chain (a South Florida cult favorite) that she enjoyed growing up.
“When I moved to New York my sister (who still lives in Miami) would call me on her way home from Chicken Kitchen and I always wished I was in the car with her. So I decided to make my own version of Chop Chop. It’s not as good, but the curry mustard sauce reminds me of high school afternoons by the pool,” says Janie.
“Okay, so it’s glorified fast food,” she admits. “Some say it’s similar to Arroz con Pollo, but when you’re Jewish and don’t have a Cuban grandmother to make that
Recipe: Peach–Krispy Kreme Bread Pudding
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.
Recipe: Bacon and Egg
Evan Percoco served this delicious take on the classic bacon and eggs at his dinner at the Beard House. With braised pork belly and a deep-fried poached egg, this dish is a protein-heavy comfort food for the breakfast lover in all of us. Bao Ong, one of our kitchen volunteers, attended the dinner, and cited this dish as the most memorable component of chef Percoco's menu. You can read Bao's account of the dinner here.
The Bookshelf: The Curious Case of Amy’s Amazing Pink Cake
It was a few years ago that our colleague Phyllis first told us about the incredible pink-frosted cake she had at Amy’s Bread. I have to admit, we were a little skeptical. Cake? From Amy’s Bread? But several years later, the nostalgia-inducing, pink-frosted yellow cake with its delicate crumb has become our unofficial office birthday cake. Curiously, we've tried other colors of cake from Amy’s, and while good, none of them measures up in terms of moistness to the cakes with the pink frosting. How can the color of the frosting affect the moisture content of a cake, we’ll wonder as we take just another “sliver” and lick our plastic forks clean? Now that we have the recipe from The Sweeter Side of Amy’s Bread, our current theory is that the fondant that Amy adds to her pink frosting seals in the cake’s moisture. To confirm, we’ll ask Amy, herself
Recipe: Frog Hollow Cherry Tart
The chefs from the RockResorts luxury properties served this elegant cherry tart at the Beard House last summer. They used organic cherries from a local farm, but any sweet cherries will do.
Tweet Eats: Your Tweeted Recipes
Since we launched our Twitter Cook-Off on Monday, we've gotten a slew of recipes that demonstrate your skills in the kitchen as well as your fluency in Twitter shorthand. We don't want to give away the secrets of distilling a recipe to a tweet, so we're taking a few of our favorite submitted recipes and reprinting them in plain old English.- Mascarpone and Goat Cheese–Stuffed Profiteroles with Marjoram and Strawberry–Rhubarb Compote
- Pan-Fried Sweetbreads with Shallots, Thyme, and Toasted Pine Nuts
- Balsamic and Orange–Glazed Figs with Vanilla Ice Cream and Pistachios
Recipe: Starker's Peach–Bourbon Milkshake
John 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.
Recipe: Starker's Peach–Bourbon Milkshake
John 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.
Recipe: Spicy Tomato and Chipotle Soup with Calamari and Chorizo Sausage
Chef Ulrich Koberstein’s focus on clean, intense flavors is exemplified by this simple soup. Koberstein served it in small shot glasses as an hors d’oeuvre during the reception at his Beard House dinner, but it also makes for a satisfying first course or light main course.
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